Rosemary-roasted Hampshire pork loin

To cook the pork, pre-heat the oven to 245°C/475°F/gas mark 9. Mix the rosemary with the sea salt. Place the loin rind side down on a chopping board. Slice into the eye of the loin meat from the side of the joint and slice it open without slicing all the way through so it resembles an open book. Sprinkle evenly with three-quarters of the rosemary salt and roll the loin back up to its original shape. Tie firmly with string to hold together. Place the joint on a wire rack and place in a sink, and then pour boiling water over the rind. Dry off the rind with paper towel and drizzle the rind with the olive oil and finish with the remaining rosemary salt. Place onto a tray and put into the pre-heated oven for 35 minutes, then turn down to 220°C/425°F/gas mark 7 for a further 30 minutes.

To make the Chantenay carrots, place the carrots in a saucepan of cold water with a large pinch of salt and freshly cracked black pepper. Bring to the boil and then simmer for 8-10 minutes so they still have some bite. Drain. Add the butter and sugar to the pan and put on a medium heat and stir. Leave the carrots long enough to colour before stirring.

To make ultimate mash, place the potatoes in a pan of water with a pinch of salt. Bring to the boil, simmer for 15-20 minutes until tender. Whilst the potatoes are cooking heat up the cream and butter with a pinch of salt and pepper. When the butter has melted, stir in and remove from the heat. When the potato is cooked pass through a ricer into a bowl. Mix the butter and cream mixture through and again season to taste with salt and pepper.

To make the red wine jus, heat a saucepan on a medium heat and fry the shallots in olive oil until lightly caramelised. Stir in the garlic and thyme. Pour in the vinegar, red wine and chicken stock, and reduce by just over half, remove from the heat and sieve into a clean pan. Just before serving heat the sauce to the boil and add the butter, stirring all the time until incorporated, and season with salt and freshly cracked black pepper.

To make the maple apple sauce, place the chopped apple into a pan with 150ml of water and a large pinch of salt. Bring to the boil and on a low to medium heat continue to cook until the apple cooks enough to mash into a nice sauce. To finish, add 100ml of Canadian maple syrup and season with freshly cracked black pepper to taste.

To caramelise the apples, pre-heat an over to 180°C/350°F/gas mark 4. In a bowl coat the apples in the maple syrup and season with salt and freshly cracked black pepper, toss the apples to ensure they are evenly coated. Place on a non-stick tray and put in the oven for 15-20 minutes until the apples caramelise. Remove from the oven and serve.

To serve, when the loin has cooked remove from the oven and set aside to rest for 15 minutes. Cut the string and remove the crackling, then set to one side. Carve the loin thinly and serve with the maple apple sauce, break up the crackling with a knife and serve with the maple apple sauce, mash, carrots, some steamed stem broccoli, caramelised apples and red wine jus.