# Pre-heat oven to 180°C, Gas Mark 4. Brush the loin with vegetable oil and sprinkle liberally with salt.
# Place in a roasting tray and cook for approx 35 to 40 minutes depending on the width of the eye of the loin meat.
# Turn the loin a couple of times to ensure even cooking and crackling.
# Whilst the loin is cooking, mould the sausagemeat, crumbled black pudding, 10g garden sage and seasoning into small balls 4 to 5cm in diameter.
# Wrap in caul fat to keep compacted and tight (if available). If caul fat is unavailable, grilling the bundles is gentler.
# Place in oven for the last 10 to15 minutes of cooking around the pork loin.
# Peel the apples and with the aid of a parisienne scoop (melon baller!), scoop out six balls from each apple.
# Set aside in cold water with a squeeze of lemon to keep colour.
*To make the soubise cream:*
# Gently sweat off the finely diced white onion in a little butter for 5 to 6 minutes, then just cover with the cream.
# Reduce the cream by about a half, as the onion absorbs it.
# Lightly season with white pepper and salt, blend in a liquidiser, check the consistency, it should be fairly thick but still runny, keep warm.
# When the pork is cooked, remove from the roasting tray get any excess salt out of the tray and then add the cider, cinnamon and star anise.
# Scrape the sediment from the bottom of the tray, add the veal stock and simmer for 3 to 4 minutes.
# Pass through a chinois or fine sieve, add the apple balls and a pinch of chopped sage, then check the seasoning.
# Clean the apples, cut into quarters, put into a large pot, and add the lemon juice and water. Cover and cook gently until the apples become mush, about 20 minutes (depending on apples).
# Put into a jelly bag or a conical sieve lined with a muslin suspended over a bowl, and allow to drain, preferably overnight. Try hard not to push and poke, but allow the juice to come through naturally, so as to get a clearer jelly.
# Measure the juice and add 450g (1lb) sugar for every 600ml (1 pint) of juice. Put into a clean pan and simmer gently until the sugar has dissolved. Boil rapidly, stirring frequently and skimming off any scum that arises, until settling point is achieved, after about 15 minutes. If ready, take off the heat, pour into clean jars, and leave to set
# Cut the black pudding lengthways into slices to match the length of the bread, however, if you can only do rounds, cut as thinly as you can. (slices are easier to eat than rounds.) Heat the fat and gently fry the black pudding until coloured and cooked, about 5 minutes. Drain well on kitchen paper.
# Meanwhile toast the bread, take off the crusts. Spread the bread with a little apple jelly. lay the cooked black pudding on top, and cut the bread in half lengthways. Spoon a little apple jelly on each toast and serve