For the Roast Pork:
1.25kg boned & rolled pork loin
2 onions, cut into thick slices
2 carrots, thickly sliced on the diagonal
2 celery sticks, thickly sliced on the diagonal
15g bunch fresh thyme and/or sage
Rapeseed or olive oil, for cooking
About 200ml white wine or chicken stock
For the Bramley Apple Sauce:
750g Bramley apples (roughly 4 large apples)
Juice of 1 lemon
3 tablesp. caster sugar
25g butter
Sea salt and freshly ground black pepper