Ingredients
- 4 tbsp rapeseed oil
- 1 celeriac
- 4 field mushrooms
- 1 pork steak (550g), trimmed
- Half tsp mixed spice
- A few sprigs of thyme
- Salt and black pepper
- 6 rashers smoked streaky bacon
- A splash of sweet sherry (optional but fab)
- For the pesto:
- 1 slice of white bread
- A splash of milk
- 16 roasted walnuts
- 50ml olive oil
- 80g Parmesan cheese, grated
- 2 cloves of garlic, peeled and chopped
- Juice of 1 lemon
- Salt and pepper
1 Set the oven to 180 degrees.
2 Drizzle a little of the rapeseed oil over the bottom of a roasting tray.
3 Peel and half the celeriac then cut into ½cm slices.
4 Slice the mushrooms the same thickness but at an angle, then layer them both alternately in the tray to form a bed for the pork steak. Lay the pork on top of the celeriac and mushrooms.
5 Drizzle the remaining rapeseed oil over the top, sprinkle on the mixed spice and thyme and then season.
6 Lay the bacon over the top of the pork, allowing it to drape over and lubricate the vegetables. I want it to crisp and frazzle. Put in the oven and cook for 50 minutes.
7 When the pork is cooked splash the sherry over the top and allow it to mingle with the roasting juices.
8 Rest the meat for 10 minutes under foil. Carve and serve with the roasted vegetables.
9 To make the walnut pesto (if using): Cut the crusts off the bread and splash generously with the milk and allow it to soak for a few minutes.Place in a food processor and add all of the rest of the ingredients, then pulse until everything comes together, but is still a little chunky.
