For the stuffing, heat the oil in a medium frying pan, add the black pudding and fry for 2 minutes, turning the pieces occasionally, until lightly coloured and crisp. Scoop into a mixing bowl and set aside.

Add the butter to the pan, add bacon and cook until lightly golden. Add onion and celery, then fry gently for 5 minutes or until the onion is soft and lightly coloured. Add the apple and fry for a further minute.

Add the mix to the bowl and leave to cool, stir in breadcrumbs, sage and thyme and season to taste. Stir in the egg to combine the mixture.

Lay the pork fat side down on a board. The aim is to end up with a long, even rectangle that's easy to stuff and roll. Shape the stuffing into a cylinder and lay it down the middle, then tightly roll up the loin. Secure with kitchen string.

Heat the oven to 220°C. Place onion, carrot, celery in roasting tin place pork on top, fat side up. Season. Roast for 20 minutes, then turn the oven down to 180°C cook for 55 minutes or until the internal temperature is 75°C when probed (when you pierce the thickest part of the meat the juices should run clear).

Remove the pork from the oven and take out of the tin (discard the bones, if using). Cover loosely with foil and leave to rest for 10 minutes.

To make the gravy, pour away the excess fat from the roasting tin, put over a medium heat and stir in the plain flour. Gradually stir in the cider, then stir in the jelly. Bring to the boil, scraping up the caramelised bits with a wooden spoon.

Lower the heat slightly, then simmer until reduced by half. Stir in the chicken stock, then simmer until reduced to a well-flavoured gravy. Strain into a warmed gravy boat.

Slice the pork and serve with the cider gravy.