Savoury Baked Apples with Sunday Roast Pork Shoulder

A British Sunday classic, brought bang up to date with the addition of Pink Lady® apples.

Full preparation

  1. Pre-heat the oven to 220°C/fan 200°C/gas mark 7. Lay the pork joint in a roasting tin and rub all over with a little olive oil. Season with salt and pepper, and roast in the oven for 25 minutes.

  2. Turn the heat down to 180°C/fan 160°C/gas mark 4 and continue to roast for further 1 hour and 40 minutes.

  3. Once the cooking time has finished, remove the pork, wrap loosely in tin foil and allow to rest for 20 minutes before carving.

  4. Once the pork is roasting in the oven, start the apples. In a small frying pan, gently cook the onion with the olive oil, bacon and sage, seasoning well with salt and freshly ground black pepper, over a low heat for around 15 minutes, stirring occasionally until the onion is lightly caramelised. While the onion is cooking, prepare the apples.

  5. Slice the top off each apple, cutting about 1 cm from the top, and score a fine line through the skin all around the middle of each. Using a melon baller, sturdy teaspoon or small knife, carefully scoop and hollow out the core and a little of the surrounding apple, leaving you with a walnut-sized cavity.

  6. Finely chop the excess apple from the core and add to the frying pan, along with the walnuts and fry for a further 5 minutes.

  7. Place the apples in a snug cluster in a small baking dish and spoon the filling into the hollows, packing it down quite firmly.

  8. Top each with the cut off apple top, creating a lid. 20 minutes before the pork is due to be done, slide the apples into the oven and bake for 40 minutes until soft when pierced with a skewer.

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