Stuffed shoulder of pork

Ingredients:

2 kg (5 lbs) boned shoulder of pork

For the stuffing

3 tbsp olive oil

1 onion, finely cleaved

4 cuts of white bread, coverings expelled, 1cm dice

75 gm (3 oz) cleaved walnuts

2 tsp little escapades

squeeze and pizzazz of one lemon

1 expansive unfenced egg, to tie

5 crisp sage takes off

salt and naturally ground dark pepper

Cook's notes

Broiler temperatures are for customary; if utilizing fan-constrained (convection), diminish the temperature by 20˚C. | We utilize Australian tablespoons and mugs: 1 teaspoon rises to 5 ml; 1 tablespoon rises to 20 ml; 1 glass parallels 250 ml. | All herbs are new (unless determined) and mugs are daintily stuffed. | All vegetables are medium size and peeled, unless indicated. | All eggs are 55-60 g, unless determined.

Instructions:

Resting time: 15 minutes

Preheat oven to 230°C /450°F / gas mk8.

Heat olive oil in a large frying pan over a medium heat and gently fry the onion until soft and translucent. Add the breadcrumbs and fry for a further 2 -3 minutes. Remove from the heat Add the chopped walnuts, capers, lemon juice and zest, chopped sage leaves and season with salt and freshly ground black pepper. Allow to cool for 10 minutes

Break egg into pan and mix thoroughly, coating all ingredients.

Lay pork skin side down and spread stuffing over meat. Roll meat up and tie securely with string. Score skin with a sharp knife 2cm apart, and rub with salt and oil. Place pork on a roasting tray and cook for 25 minutes. After 25 minutes turn heat down to 160°C / 325°F / gas mk 3 for a further 1 hour 20 minutes.

Once cooked, test with a skewer; the pork is cooked when the juices run clear.

Cover with tin foil and rest for 10 minutes.

Served sliced – it goes well with with mashed potatoes and gravy