Porchetta & Gravy | Pork Recipes | Jamie Oliver Recipes

Ingredients

• For the stuffed porchetta
• 1 large handful of mixed wild mushrooms (such as shiitake, field mushrooms and oyster)
• olive oil
• 1 small bunch of fresh thyme, leaves picked
• 2 bulbs of garlic, cloves of 1 bulb peeled and finely sliced
• a knob of butter
• zest of 2 lemons
• sea salt and freshly ground black pepper
• a few slices of stale bread, roughly torn
• 3kg higher-welfare pork loin, boned, skin off, belly on
• 2 tablespoons fennel seeds
• 2 sticks of celery, washed and roughly chopped
• 2 carrots, washed and roughly chopped
• 1 onion, peeled and roughly chopped
• 1 small wineglass of cider
• 1 tablespoon flour
• 565ml organic chicken or vegetable stock
• For the mash
• 1kg celeriac
• 500g potatoes
• 150ml milk