Tips: Sage and onion make a classic stuffing for roast pork, duck and turkey, with the sage counteracting the fattiness of the rich meats. Serve with apple sauce, roast potatoes and boiled or steamed vegetables.

Yield:8

1. Preheat the oven to 425`F. To make the stuffing, melt the butter in a pam and cook the bacon until it begins to brown, then add the onions and cook until softened. Mix with the breadcrumbs, sage, thyme, lemon rind and egg, then season.
   
   
2. Cut the rind off the pork in one piece and score it with a knife. Place the pork fat side down, and season. Add a layer of stuffing, then roll up and tie neatly. Lay the rind over the pork and rub in 1 tsp salt.
   
   
3. Roast for 2-2 1/2 hours, basting with the pork fat. Reduce the temperature to 375`F after 20 minutes. Shape the remaining stuffing into balls and add to the pan for the last 30 minutes.
   
   
4. Remove the rind from the top of the pork. Increase the oven temperature to 425`F and roast the rind for a further 25 minutes, until crisp. Mix the breadcrumbs and sage and press into the fat in the pan.
   
   
5. Cook the pork for a further 10 minutes, then cover and set aside for 15-20 minutes.
   
   
6. Remove all but 2-3 tbsp of the fat from the roasting pan and place the pan on the stovetop. Stir in the flour, followed by the cider and water. Bring to the boil, then simmer for 10 minutes.
   
   
7. Strain into a clean pan, add the crab apple or redcurrant jelly, and cook for another 5 minutes.
   
   
8. Serve the pork cut into thick slices and the crisp crackling cut into strips with the cider gravy, garnished with thyme.