Roast rack of pork with wild garlic stuffing - Good Food Middle East

Ingredients

• 3kg rack of pork, chined (see tip), French trimmed (ask your butcher to give you the trim), skin scored, not tied
• 1 tbsp sea salt, ground to a powder
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 thyme sprigs, leaves picked
• slice of sourdough, crust removed, torn into little pieces
• ½ tsp fennel seeds
• ½ tsp coriander seeds
• ½ tsp chilli flakes
• the trim from the pork, minced (or use 400g pork mince)
• nutmeg, for grating
• zest ½ lemon
• 1 tbsp chopped flat-leaf parsley
• 70g wild garlic, chopped (see tip)
• 1 egg