Porchetta stuffed with wild mushrooms, celeriac mash & gravy

Lay the pork belly flat on a board and bash it out slightly with a rolling pin to even it out.

In a bowl, combine the pork shoulder, mushrooms, prosciutto, Parmesan, rosemary, thyme, garlic and olive oil. Season well with salt and pepper.

Spread the mixture evenly over the pork belly, then roll it up tightly like a Swiss roll.

Tie the porchetta tightly with kitchen string at 5cm intervals.

Season the outside of the porchetta with salt and pepper.

Place the porchetta in a roasting tray and roast in a preheated oven at 180°C for 2 hours, or until the skin is crispy and the meat is cooked through.

While the porchetta is roasting, make the celeriac mash. Boil the celeriac in salted water until tender, then drain well.

Mash the celeriac with the butter and milk until smooth and creamy. Season well with salt and pepper.

To make the gravy, heat the olive oil in a saucepan and cook the shallots and garlic until softened.

Stir in the flour and cook for 1 minute.

Gradually whisk in the chicken stock and red wine, then bring to a boil and simmer for 10 minutes, or until thickened.

Stir in the balsamic vinegar and season well with salt and pepper.

Remove the porchetta from the oven and let it rest for 10 minutes before carving.

Serve the porchetta with the celeriac mash and gravy.