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Slow-roast pork rolls with apple chilli chutney

Slow-roast pork rolls with apple chilli chutney Recipe

  • 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 seeds
  • 1 tbsp olive oil
  • buttered soft bread rolls , to serve
  • 1 tbsp olive oil
  • 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
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