Spanish pork

Ingredients

• 100g (4oz) cooking chorizo
• 2 onions, peeled and sliced
• 1 clove garlic, peeled and sliced
• 1.5kg (3lb 6oz) British pork loin, boned, skinned, rolled and tied (ask your Butcher to do this for you)
• 1tbsp sea salt
• 1tbsp coarse ground black pepper
• 1tsp cumin seeds
• 1tsp fennel seeds
• 3 sprigs thyme, leaves picked
• 1tbsp oil
• 6 figs, quartered
• black olives
• 250ml (9fl oz) Pedro Ximinez sweet sherry
• 300ml (1/2pt) free-range chicken stock
• juice 1/2 lemon