Pear-roasted pork loin joint

Preheat the oven to 200°C/400°F/gas mark 6.

Bash the fennel seeds in a pestle and mortar to release their flavour.

Score the pork loins and rub all over with the fennel seeds, salt and pepper.

Core and roughly chop the pears, then place them inside the scored pork loins along with the thyme and bay leaves.

Drizzle the pork loins with olive oil.

To make the stuffing, heat the olive oil in a large pan and gently fry the onion and celery until softened.

Add the mushrooms and cook until softened.

Stir in the walnuts, pine nuts, sourdough, pancetta, sage and lemon zest.

Remove from the heat and stir in the beaten eggs.

Spread the stuffing over the pork loins and tie them up with kitchen string.

Roast the pork loins for 1 hour 30 minutes, or until the internal temperature reaches 70°C/160°F.

Remove the pork loins from the oven and leave to rest for 10 minutes before carving.

To make the gravy, remove the pork loins from the roasting tray and set aside.

Place the roasting tray on the hob and sprinkle in the flour.

Cook for 2-3 minutes, stirring constantly.

Gradually add the white wine and chicken stock, stirring until smooth.

Bring to the boil and simmer for 5 minutes, or until thickened.

Season to taste and serve with the carved pork loins.