Roast pork crown with fruity stuffing

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Loosely scrunch up some foil and place in the middle of the crown roast. Cover the exposed bones with more foil to prevent them from burning, but leave the meat uncovered. Roast for 1 hour, basting every 30 minutes.
2. Meanwhile, make the stuffing. Heat the butter in a large frying pan, add the onion and celery, then cook for 6-7 minutes until soft but not coloured. Stir in the rosemary, cook for 1 minute, then add the apples and toss together. Turn up the heat, then add the cider, raisins and cranberries. Bubble for 6 minutes until the liquid is reduced and the apples are tender. Remove from the heat, then add the breadcrumbs and parsley. Mix well, then season.
3. Remove the foil from the centre of the roast and fill with stuffing. Cover the stuffing with a sheet of foil and roast for 1 hour more. Remove the foil and roast for a further 30 minutes until the stuffing is browned and cooked through.
4. Leave the crown roast to rest on a warmed serving dish for at least 15 minutes, loosely covered with a sheet of foil. When ready to serve, garnish with a few fresh cranberries and a couple of rosemary sprigs, then bring the roast to the table so your guests can admire it. Carve off the pork chops by cutting between the bones, then serve with the stuffing.