Roast Pork with Apple & Apricot Stuffing

Untie pork and using a sharp knife, score skin at 1cm intervals. Place skin-side up on a rack in the sink. Pour over boiling water. Drain then pat dry with paper towel and lay skin-side up in a roasting pan. Chill uncovered overnight (this will dry out the skin for the perfect crackling).

Place apricots in a bowl and cover with boiling water. Leave for 15 minutes to soften. Meanwhile, heat half the oil in a frying pan over medium heat. Add onion and bacon, and cook for 8 minutes or until onion is softened. Cool completely. Process bread in a food processor to form crumbs. Transfer to a bowl and stir in apricots, onion mixture, apple and parsley. Season with salt and pepper, and stir to combine.

Preheat oven to 220°C. Lay pork, skin-side down, on a chopping board. Spoon filling down the centre of the pork, then roll firmly and tie securely with kitchen twine.

Rub skin with remaining oil and sprinkle generously with salt. Place pork onto a rack in a roasting pan. Roast for 30 minutes. Reduce heat to 190°C and cook for a further 1 hour and 30 minutes (allow 45 minutes per kilo) or until cooked through. Transfer pork to a large plate (reserve pan juices to make gravy following the recipe below). To make cripsy roast potatoes: 1. Preheat oven to 210°C.

Place 1.5kg Golden Delight Potatoes (peeled, cut into large chunks) in a saucepan of water. Bring to the boil and simmer for 15 minutes or until almost cooked.

Heat 1/3 cup olive oil in a roasting pan over medium heat. Add potato and season. Turn to coat, then transfer pan to the oven. Cook, turning every 10 minutes, for 40 minutes or until golden and crisp.

Meanwhile, heat 100g butter in a saucepan over medium heat until melted and sizzling.

Add leaves from 1 bunch sage. Cook for 2 minutes or until butter is golden and sage crisp. Spoon over potato. To make quince-mustard gravy: 1. Discard excess fat from pan juices. Place pan on medium heat.

Add 2tsp plain flour and stir into meat juices and scrape sediment for 2 minutes or until pale brown.

Whisk in 1 1/2 cups chicken stock, 75g quince paste and 1 tbs mustard. Simmer until smooth. Strain into a jug.