Cranswick | Hog roast with apple ketchup

Ingredients

• 150g shallots, peeled and finely chopped
• 1 tbsp vegetable oil
• 200g ciabatta
• 200g sausage meat
• 20g fresh sage, finely chopped
• 1 lemon zest
• sea salt & black pepper
• 2kg rind-on, diamond-scored pork shoulder neck fillet, butchered to take stuffing
• 1 tbsp of olive oil
• 4 tbsps table salt
• 190g Bramley apple, peeled and diced
• 20ml cider vinegar
• 25g sugar
• 1 vanilla pod, cut in half and seeds removed
• 20g unsalted butter