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Embrace autumn with these cosy recipes from our Test Kitchen

- ROSIE BENSBERG

ROASTED PORK LOIN WITH PARMESAN POLENTA

Polenta is a golden and gluten-free cornmeal which adds the perfect creamy texture to this dish, deliciously constrasting with the crispness of the pork skin.

SERVES 6

• 2kg (4½lb) British free-range pork loin, on the bone and the skin scored

• ½tbsp fennel seeds

• Pinch of grated nutmeg Salt and pepper

For the polenta:

• 1.2ltr (2pt) hot chicken stock

• 250g (9oz) coarse polenta (not the quick-cook variety)

• 40g (1½oz) melted unsalted butter

• 30g (1oz) grated Parmesan

For the apple sauce:

• 4 Bramley apples, peeled, cored and roughly chopped

• 1 small bulb fennel, halved and finely sliced

• 1tsp fennel seeds

• 2 whole cloves

• 2tbsp caster sugar

• 1 sprig fresh thyme

1 Preheat the oven to 220C/Gas 7. To cook the pork loin, sprinkle the skin with the fennel seeds, nutmeg and lots of sea salt and black pepper, then place on a wire rack over a roasting tin. Roast for 25 mins, then turn down the oven to 190C/Gas 5 and roast for another 1 hr and 25 mins.

2 To make the polenta, add the chicken stock to a pan, put on the hob and bring to the boil. Add the polenta in a steady stream, stirring until combined. Turn down the heat to a gentle simmer and leave to cook for 25 to 30 mins, stirring occasionally. Stir the melted butter through the polenta with the Parmesan. Season well.