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Pick n Pay


  • Glug oil

  • 1 small onion, chopped

  • 2 cloves garlic, chopped

  • 2 apples, finely chopped

  • 1 bottle (330ml) cider or chicken stock

  • Handful sage sprigs, chopped

  • Salt and milled pepper

  • 1.5kg pork neck, butterflied

  • 1 packet (200g) baby leeks

  • 2 whole bay leaves

  • ½ cup (125ml) chicken stock


  1. Heat a glug of oil and fry onion until soft.

  2. Add garlic, apples and a glug or three of cider, and gently fry until soft.

  3. Add sage and season well and cool.

  4. Spread pork onto a cutting board and smear over cooled apple mixture.

  5. Roll pork and secure with kitchen string at 3-4 cm intervals.

  6. Arrange leeks and bay leaves on the bottom of a roasting pan. Add any leftover stuffing mixture too.

  7. Top with pork, pour over any remaining cider plus chicken stock. Season.

  8. Cover with foil and roast at 160°C for 1.5 hours.

  9. Increase heat to 200°C, remove foil and roast for 30 minutes.

  10. Rest pork for 15-20 minutes before carving to serve.