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Recipes

Chestnut, sage and onion stuffed pork loin with dauphinoise potatoes

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Slow roasting a huge joint of pork gives you time to get on with other things while this feast prepares itself - crispy crackling, tender pork and creamy potatoes.

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Ingredients

  • 2 onions, roughly chopped
  • 75g/2½oz butter
  • 1 large bunch sage leaves, finely sliced
  • 400g/14oz cooked chestnuts, roughly chopped
  • 300g/10½oz fresh white breadcrumbs
  • sea salt and freshly ground black pepper
  • 5.5kg/12lb boneless loin of pork with the belly attached

For the dauphinoise potatoes