Preheat the oven to Gas Mark 7, 220'C (425'F)
To make the stuffing, melt the butter in a frying pan over a medium heat. Add the onion and sauté for 3-4 minutes until softened but not coloured. Then add the garlic and apple and cook for another couple of minutes. Transfer to a bowl and allow to cool before adding in the herbs, nuts, lemon rind and juice, breadcrumbs and a little salt and pepper.
Place the joint fat side down on a chopping board. Place the stuffing down the centre. Roll the tie with string, then season. Spread the chopped vegetables over the base of a roasting tin and place the pork joint on top. Drizzle over a little olive oil and place in the oven. After 30 minutes turn the heat down to Gas Mark 4, 180'C (350'F).
Add the wine and approx. 100mls water to the pan and continue to cook the pork for another 1 1/2 hours (allow 30 minutes per 1/2kg). Top up with water if it dries out.
When cooked, remove the pork from the oven, transfer to a chopping board or serving platter and cover loosely with foil. Allow to rest for 10-15 minutes. Discard the vegetables from the roasting tin and boil up the juices.
Slice the pork and serve it with the pan juices, baked potatoes, carrots, peas and apple sauce.
To make the apple sauce, simply peel, core and chop 500g bramley apples and add to a saucepan along with a tablesp. caster sugar, a knob of butter and 150ml water. Allow to simmer gently for 10-15 minutes, stirring occasionally, until very soft. Taste before a serving and add a little more sugar if needed.
Baked potatoes, carrots and peas and apple sauce