Roast pork with macadamia stuffing and cider gravy

Preheat oven to very hot, 220°C

Open out pork. Turn over and, using a small sharp knife, score skin at 1cm intervals.

To make the stuffing, melt butter in a small saucepan on low; saute apple and thyme 2-3 minutes, until apple is tender. Remove from heat. Stir in breadcrumbs and nuts; season to taste. Spread mixture over inside of pork. Roll up and tie with kitchen string.

Place pork. skin side up, on a roasting rack in a large baking dish. Pat skin dry with paper towel. Brush with oil; sprinkle sea salt all over skin.

Remove pork from pan, reserving juices for gravy. Cover with foil and rest 10 minutes before carving.

Bake pork 20 minutes. Reduce oven to moderate, 180°C. Bake a further 1 1/2 hours, until juices run clear when meat is tested with a skewer.

Meanwhile, to make gravy, heat pan with juices on stove top on medium. Add flour; cook, stirring, 1 minute. Remove from heat. Gradually mix in stock and cider; stir until smooth. Return to heat; cook, stirring constantly, until mixture boils and thickens. Simmer 3 minutes; season to taste.

Serve gravy with sliced pork and crackling.