To make the Stuffed Pork Neck:

Preheat the oven to 180°C/160°C fan forced.

Drain the chestnuts and slice thinly. Heat 15ml butter and 15ml olive oil in a frying pan over a moderate heat. Add the sliced chestnuts and garlic and fry for about 15 minutes. Remove from the heat and allow to cool.

Place the spinach in a large bowl and cover with boiling water. Let it wilt for about 10 minutes and then drain in a colander. Squeeze all the excess water out of the spinach and leave to cool.

Lay the bacon slices crosswise, overlapping slightly on a large piece of tinfoil. Place the butterflied pork neck on top of the bacon. Spread the spinach on top and scatter the blue cheese and fried chestnuts over the meat. Fold closed and wrap the bacon around the pork. Cover completely with foil. Cook in a preheated oven for 2 hours. Remove the tin foil and cook for another hour. Serve with apple sauce.

To make the Roasted Potatoes:

In a large pot of boiling water, cook the potatoes until tender (about 15 ? 20 minutes), then drain well.

Use half of the olive oil to lightly oil a baking tray. Place the potatoes onto the prepared baking tray. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with the remaining oil and rosemary. Place into the oven and bake for 1 hour, or until golden brown and crisp. Season with salt and serve immediately.

To make the Apple Sauce:

Dice the apples in small blocks. Combine the apple, sugar and water in a saucepan over medium heat. Simmer, covered, for 10 minutes or until the apples are soft. Add cinnamon and stir to combine.

Remove from the heat and set aside for 5 minutes to cool. Place the apple mixture in a food processor, and process until smooth. Serve warm or cold.