THE PERFECT pork roast dinner

Set the table for a welcoming winter feast with all the trimmings

Roast pork with chestnuts & pancetta

PREP+ COOK TIME 2 HOURS 20 MINUTES (+ REFRIGERATION & STANDING) SERVES 8

1.7kg boneless loin of pork, rind on

1 tablespoon salt flakes

4 slices pancetta (60g), torn into pieces

4 fresh sage leaves, chopped finely

1 teaspoon fresh thyme leaves

220g canned whole chestnuts, drained, chopped coarsely

1/4 cup (35g) dried cranberries, chopped

40g butter, plus 40g extra

3/4 cup (50g) stale breadcrumbs

1 teaspoon finely grated orange rind

2 tablespoons extra virgin olive oil

2 medium carrots, chopped coarsely

1/2 cups (375ml) water

3 small beurre bosc pears, unpeeled

1 teaspoon ground cinnamon

2 tablespoons plain flour

2 cups (500ml) chicken stock, approximately

1 Pat pork rind dry and rub all over with salt. Cover and refrigerate overnight (see tip).

2 Preheat oven to 240°C/ 220°C fan

3 Heat a small frying pan and crisp. Add herbs, cooking until fragrant. Transfer mixture to a large bowl. Add chestnuts, cranberries, butter, breadcrumbs and orange rind, mixing until combined. Season. Cool slightly.

4 Open out pork and season. Make a 5cm-deep cut under the eye to form a pocket. Place stuffing across centre, pressing into the cut. Roll up pork to enclose stuffing. Tie at 2cm intervals with kitchen string. Rub rind with oil.