• 1 ½ kg loin of pork
  • 2 tsp fennel seeds
  • seasalt and freshly cracked black pepper
  • 1 tblsp sunflower oil
  • parsnips if desired (peeled and halved)
  • for the stuffing:
  • 5 oz dried apricots
  • 17 g ( half pack) fresh coriander
  • 50 g cashew nuts (toasted, chopped a little)
  • 5 oz fresh breadcrumbs
  • ½ tsp of coriander seeds
  • 1 small onion (diced)
  • salt and pepper
  • 3 oz butter


  • First of all we prepare the pork loin.
  • This should be already tied neat from the butcher.
  • Using a sharp knife cut incisions through the fat to just touch the flesh, approx 5mm apart.
  • Using a pestle and mortar or a spice blender grind the fennel seeds with some salt and blackpepper.
  • Mix this with 1 tbsp of sunflower oil and rub into the meat.
  • Place the loin of pork uncovered into the oven to roast , by not basting the meat you have a greater chance of a crispy skin ‘crackling’.
  • We normally roast pork for 25 mins per lb and then 25 over so this particular joint should take 1 hour and forty minutes.
  • For the last 50 minutes you could add the parsnip mixed in the fats and juices in the roasting pan and allow to cook with the pork.
  • For the stuffing:
  • Melt the butter in a saucepan.
  • Add the onion and the ground coriander seeds and season.
  • Cook until soft.
  • Now add the apricot, cashew nuts and coriander and warm through.
  • Add the fresh breadcrumbs and mix until combined.
  • Season to taste and savour!


Phelim's tips: This stuffing also goes well with lamb, duck or goose. Also, sway apricots and corriander for apple and sage to make another delicous stuffing.