This recipe required cooking twine.

• 1 Linley Valley Pork Boned and Rolled Leg Roast – weight approx 2.5kg
• 4 Tbsp olive oil
• 2 Tbsp sea salt

Stuffing

• 50g prosciutto, diced (optional) 
• 1 Tbsp olive oil
• 1 red onions, finely diced
• ½ Tbsp fennel seeds
• 2 Tbsp parsley, finely chopped
• 10 sage leaves, finely chopped
• 75g dried apricots, roughly chopped
• 60g hazelnuts, roasted and skins removed, coarsely chopped
• 50g panko breadcrumbs
• zest and juice of 1 lemon
• Salt and pepper to taste

Roast Vegetables

• 1 garlic bulb, halved
• 3 parsnips, cut into chunky wedges
• 500g baby potatoes, halved
• 3 pears, cut into chunky wedges
• 1 red onion, sliced into wedges

To Serve

• Gravy
• Seasonal greens

TO PREPARE:

Preheat oven to 240°C

Stuffing

1. Heat the oil in a frying pan and fry the onion (and prosciutto if using) for 6-8 minutes, or until soft. Add the fennel seeds, parsley and sage and cook for a couple of minutes more. Remove from the heat and add the remaining stuffing ingredients. Season well and set aside to cool.

Pork

1. To prepare the pork, snip the cooking twine and gently unroll the pork leg.
2. With the skin side down on the board, use a small sharp knife to make a 5cm deep cut vertically along the centre of the meat, then horizontally at either end to open out the leg meat and make space for the stuffing.
3. Place stuffing across the centre of the pork, press down to help it adhere. Re-roll pork and tie firmly with kitchen twine. ( We found it helpful to hold the pork in place with long metal skewers while retying)
4. Rub the skin with oil and sprinkle generously with salt.
5. Place a rack into a baking tray. Sit pork onto the rack and roast for 20 minutes until crackling is crispy.
6. Reduce oven to 180°C and continue to cook for a further 1 hour 15 minutes, or until your pork reaches an internal temperature of 63°C
7. Add the roasting veggies onto their own tray and cook for 40 minutes or until golden. Remove from oven and keep warm.
8. Remove the pork from the oven when cooked through with a golden and crisp skin. Transfer to a plate, cover loosely with foil and rest for 15 minutes before slicing.
9. Use pan juices to make a delicious gravy.

Cooks Notes

• Gluten Free option – replace breadcrumbs with quinoa
• Replace hazelnuts to almonds or walnuts at your preference
• Prep the stuffed pork roll up to 24 hours ahead, cover and chill. 
• Remove from the fridge 30 minutes before roasting, to take off the chill.

Credit:

Recipe and styling Kate Flower @kateflowerfood