Slow-roast pork rolls with apple chilli chutney recipe | Good Food

Ingredients

• 2.5kg/5lb 8oz pork shoulder joint, scored and tied (we used a tied carvery joint from Waitrose, bone in one end and rolled and tied at other end)
• 2 tsp thyme leaves
• 1 tsp fennel seed
• 1 tbsp olive oil
• buttered soft bread rolls to serve
• 2 onions finely chopped
• 1-2 red chillies deseeded and finely chopped
• 4 eating apples peeled, cored and cut into small chunks
• 4 tbsp cider vinegar
• 4 tbsp caster sugar
• 1 thyme sprig, leaves picked