Classic Sunday roast by Fran Warde

By Fran Warde

We all love the thought of a great family Sunday roast, particularly in winter. There is nothing better than inviting people round for a traditional, slow-paced meal, the kind of dinner that our parents and grandparents do so well. I love eating from a big table in the kitchen, so the cook never misses out on the conversation and, more to the point, everyone can help

Menu

Roast pork with sage and apple
Creamy mustard mash
Chocolate pudding cake with raspberries
To drink: Australian Sémillon

Roast Pork with Sage and Apple Stuffing
There are many good cuts of pork for roasting, but my favourite is a boned and rolled loin with the skin still attached, to provide that all-important crackling. Ask the butcher to score the skin thoroughly for you before rolling and tying — this helps release the fat during cooking and makes the crackling crisp and dry. This recipe makes enough for four people plus some cold meat for the next day.

Serves 4

1.5kg loin of pork, boned and rolled
1kg cooking apples, peeled and cored
50g butter
50ml dry cider
leaves from a bunch of sage, chopped
1 tbsp plain flour
500ml vegetable stock or vegetable cooking liquid
sea salt
you'll also need a heavy-based roasting tin with roasting rack

Just before cooking, sprinkle sea salt all over the pork skin and rub in well. Place on the roasting rack. Roast in a preheated oven at 200C/400F/gas mark 6 for 20 minutes, then reduce the heat to 180C/350F/gas mark 4 and cook for a further 1 hour. Put the apples in a saucepan with the butter and cider. Cover with a lid and bring to the boil. Simmer the apples for 5 minutes, then add the chopped sage and remove the pan from the heat. Cover and set aside until needed. When the pork is cooked, remove it from the roasting tin to a serving platter and set aside in a warm place to rest. Using a metal spoon, skim off any excess fat from the roasting tin. Put the tin over a medium heat on top of the stove. Add the flour and use a large spoon to vigorously stir it into the meat cooking juices. Slowly add the vegetable stock (or the same quantity of any cooking liquid from vegetables boiled for lunch), and blend with a small whisk to give a smooth sauce. Bring to the boil and simmer for 4 minutes. Season the gravy to taste, then pour into a gravy boat and serve with the roast pork and sage-flavoured apples.