Traditional Welsh Roast Pork with Apple & Sage

Score the rind of a loin or shoulder of pork and rub with sea salt. Stuff fresh sage leaves into the scores.

Roast at 180°C (350°F) until the core temperature is reached and the crackling is crisp and golden.

Meanwhile, simmer peeled apples with a little water and sugar until soft, and stir in finely chopped sage.

Rest the meat before carving.

Serve with crispy roast potatoes and the homemade apple and sage sauce.