If your pork is already tied, cut off the string and the rind & fat. Slice a hole about 4cm wide through the thickest part of the pork loin for the stuffing to go in. Preheat the oven to gas 5 / 190C / 375°F

Mix the sage leaves, parsley, lemon zest, garlic, salt and black pepper together then push it into the hole you made through the pork. Spread what you have left over the surface of the loin

Tie the pork back up with kitchen string at 2cm intervals and put it into a roasting tin

When the pork is finished roasting, put it onto a warmed cutting board to rest and cover it with foil

Take the roasting tray and tilt it to one corner so the juices collect there, then skim off any fat and discard. Put the tray on the stove top over a medium heat and add in the apple juice and 50mls of the water. Stir well to get all the nice flavoursome bits off the bottom of the tray and simmer for 2 minutes

Strain the liquid into a small pan and bring it back to a simmer on the stove. Mix the cornflour into the remaining cold water then stir it into the pan and cook until thickened. Season to taste

To serve, remove the string from the pork, lift off the rind and cut it up, is now delicious pork crackling! Carve the pork and serve with seasonal vegetables, the crackling (unless you're watching your figure!) and the gravy in a beautiful gravy boat!