Roast pork with sage & double onion stuffing, baked apples & roasties - Good Food Middle East

Ingredients

• 2kg pork loin on the bone (see tip, below), chined and French trimmed, skin scored
• 1½ kg Maris Piper potatoes, peeled and cut into chunks
• sunflower oil, for roasting
• 8 small apples (like Braeburns)
• 50g butter
• large bunch of sage, leaves picked
• 25g butter
• 1 small onion, finely chopped
• 1 tbsp dried sage
• small handful of sage leaves, finely chopped, plus extra whole leaves to serve
• large handful of parsley, roughly chopped
• 1 pork sausage, meat squeezed out of the skin
• 50g fresh breadcrumbs
• 1 spring onion, finely sliced
• 1 lemon, zested