Crackling roast pork

Preheat oven to 250°C.

For the Stuffing, tear bread into pieces and place in a food processor; process to coarse crumbs. Transfer to a large bowl. Process remaining ingredients, except goats’ cheese and marinating oil, until finely chopped; stir into breadcrumbs with goats’ cheese and marinating oil until well combined. Season.

Pat pork dry with paper towel. Untie, if necessary, and place on a board, rind-side down; open out to form one large piece. Press stuffing mixture along centre of pork into a firm log, then roll pork up to enclose filling. Tie securely with kitchen string at 2cm intervals. Place pork on a rack in a roasting pan. Rub rind with oil, then generously with salt.

Roast pork, uncovered, for 30-40 minutes or until the rind is brown and blisters. (This will probably create smoke in the oven but will give the best crackling result.)

Reduce oven temperature to 180°C. Roast pork for a further 1½ hours or until the internal temperature reaches 70°C. Alternatively, insert a metal skewer sideways into thickest part; juices should run clear.

Serve roast pork with gravy or apple sauce.