RECIPE FROM SPAIN:

Pork and Black Pudding Roast

There is nothing like Spanish morcilla or black pudding, full of spices and nuts combined with apples and lovely succulent belly pork for a spicy, fruity take on the traditional roast.

You will need:

1 large square piece of belly pork
4 apples
3 pieces fresh morcilla
Salt and pepper
Olive oil

Method

• Remove as much of the top layer of fat from the belly pork as you can, which will make great crackling later.

• Wash, peel, core and slice the apples.

• Slice the morcilla, then place into a large bowl with the apples and mix together roughly.

• Lay the belly pork out flat on top of a large piece of cling film and spoon the mixture across from top to bottom along the left hand edge, season.

• Using the cling film to help you, roll up the belly pork, discard the cling film and tie up with cotton string to keep it in shape.

• Score the top of the roll, place onto a baking tray, greased lightly with olive oil and cook in a moderate to high oven for about 1½ - 2 hours.

• Meanwhile, slice up the removed fat, salt generously and cook in the oven for about 45 minutes until golden and crispy.

• When the pork is done, leave to rest for a few minutes, slice up and serve with seasonal vegetables and the crackling.

Serves 6 - 8