Preheat the oven to 220°C/Gas Mark 7. Finely chop the sage leaves, rosemary, fennel leaves and flowers together. Butterfly the pork with a sharp knife to open it out to twice the length.

When the pork is cooked, transfer to a chopping board, cover with a sheet of aluminium foil and a clean dry tea towel and set aside to rest for 15-20 minutes. Meanwhile, for the sage and onion ...

Rib roast gets the José Andrés treatment with this impressive, Catalan-inflected sausage-stuffed pork loin. With this sausage-stuffed pork loin rib roast, José Andrés gives pork and fruit ...

My recipe uses really good meaty pork sausages combined with fennel seeds and sage to give it some real depth of flavour. Fennel and pork work really well together, giving the finished sausage ...

Place all the ingredients in a bowl and season well. Use your hands to make 8 balls out of the mixture. Place the balls on a non-stick baking tray and cook at 200°c or Gas Mark 6 for 20-25 minutes ...

Pork Chops with swede, mustard and sage. Credit: Mark Moriarty: Off Duty Chef ...

Put the sage, chestnuts and breadcrumbs into a bowl with the onions, season with plenty of salt and black pepper, then mix well to combine. Lay the pork, flesh-side up, on a chopping board with ...

The savoury combination of pork and cheese is beautifully balanced by the sweetness of membrillo, while sage adds a delightful herby scent. This versatile dish can take centre stage at a dinner ...