Stuffed pork loin with garlic, prunes and sherry

First roast the garlic in the oven. Slice the tip of the bulb off then place in a square of foil, drizzle with oil and wrap up. Cook at 200ºC/gas mark 6 in the oven for 30 minutes

Place the diced prunes in a pan with the sherry, bring up to a simmer then take off the heat. Once the garlic has roasted, squeeze out each caramelised clove into the pan and add the capers and oregano. Mix with the back of a spoon until the garlic breaks down into the sherry to form a coarse paste

Score the skin of the pork then flip it over so the pork is skin-side down on the board. About 4cm below the skin, slice into the pork lengthways so you can open out the loin like a book. Season the meat then spread the stuffing mixture into the centre, Leave a gap near to the edges so it doesn't squeeze out when you roll it

Roll the pork back up and tie with butcher's string. For the best crackling, place uncovered in the fridge to dry out the skin for at least 1 hour or ideally overnight

Preheat an oven to 180ºC/gas mark 4

Sit the stuffed pork loin in a tray with the halved shallots and sherry and place in the oven for 1.5 hours, adding the olives to the tray for the last 30 minutes

Transfer the pork to a plate and leave to rest for at least 15 minutes before carving 

While the pork rests, strain the pan juices into a saucepan and place over a high heat to reduce into a thicker, glossy sauce – be careful not to over reduce as it may become salty, particularly if using anchovy stuffed olives. Place the shallots and olives with the pork to keep warm

Carve the pork and plate up, dressing the plate with the shallots, olives and some sauce