Roasted Pork and Apples with a Mustard Mash

Fire up the grill by turning the two outside burners to high and leaving both centre burners off.

With a sharp knife score, then heavily salt the fat cap of the pork, this will help the crackling go crispy.

Grab a large roasting pan, or as we have done use the Outback Grills paella pan for roasting the pork. Place the pork in the middle of the pan and place the pan in the centre of the grill.

Close the lid and allow the meat to cook for at least an hour.

Peel and cut the apples into wedges and set aside.

Probe the pork intermittently until the internal temperature reaches 40°C. Once at this temperature, scatter the apples around in the pork juices and close the lid again.

Allow the pork and apples to cook until the pork reaches 63°C.

Remove the pan from the grill to allow the pork to rest whilst preparing the mashed potatoes.

Peel and cube the potatoes and add to a saucepan of boiling water.

Cook until fork tender, then drain the water from the potatoes and allow to steam for a couple of minutes allowing all the water to evaporate.

Mash the potatoes with a masher or potato ricer until smooth, adding the butter, salt and pepper to taste and the whole grain mustard into the mix. Add a splash of milk if you need a smoother consistency.

Slice the pork into thick slices and plate topped with the caramelised apples. Add a good spoonful of mash and enjoy.