This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Chestnut, sage and onion stuffed pork loin with dauphinoise potatoes

You need JavaScript to view this clip.

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.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 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