1 large beef tomato, pricked with a fork all over
4 garlic cloves
8-10 Victoria plums, halved and stoned
2 sprigs thyme
2 tbsp rapeseed oil
50ml/2fl oz vegetable oil
400g/14oz pork bones
1.2kg/2lb 10oz pork loin, with trimmings
100ml/3Β½fl oz Madeira, boiled for 30 seconds (optional)