Recipe Method

1. Pre-heat oven to 180 ° C.
2. Cut the roast in half horizontally almost the whole way through.
3. Combine the pear, cheese, walnuts, onion and seasonings. Use this mixture to fill the roast centre.
4. Brush the top rind with olive oil and rub in salt liberally, to ensure a deliciously crisp crackling layer after roast. Wrap in foil and roast for 1 hour.  Open up the foil and roast a further 20 minutes to brown and crisp the crackling.
5. Set the roast aside to settle before carving, while preparing the sauce.
6. Warm the sparkling wine and redcurrant jelly together on low heat, stirring to combine. Bring to the boil and cook steadily to reduce it somewhat. Slowly add in the corn-flour and cream mixture, using a hand-whisk to ensure it remains smooth until it is well heated.