Roast rack of pork with wild garlic stuffing recipe | Good Food

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