Christmas porchetta recipe
 This popular Italian Christmas dish of pork loin stuffed with herbs, dried fruit and mortadella makes a stunning centrepiece to a festive meal. 3kg/6lb 8oz pork loin, boned and butterflied (alternatively use pork belly or shoulder)salt and freshly ground black pepper2 lemons, zest only15g/½oz parmesan, grated175g/6oz pork mince175g/6oz chicken livers, roughly chopped150g/5½oz onions, finely chopped5g fresh sage, leaves picked and chopped8g fresh rosemary, leaves picked and chopped8g fresh thyme, leaves picked350g/12oz bread, soaked in 200ml/7fl oz water and broken into small pieces15g/½oz pine nuts30g/1oz sultanas6 slices mortadella with pistachios (about 200g/7oz)dash olive oil4 carrots1 onion250ml/9fl oz white wine70ml/2¼fl oz Vin Santo 3kg/6lb 8oz pork loin, boned and butterflied (alternatively use pork belly or shoulder) salt and freshly ground black pepper 2 lemons, zest only 15g/½oz parmesan, grated 175g/6oz pork mince 175g/6oz chicken livers, roughly chopped 150g/5½oz onions, finely chopped 5g fresh sage, leaves picked and chopped 8g fresh rosemary, leaves picked and chopped 8g fresh thyme, leaves picked 350g/12oz bread, soaked in 200ml/7fl oz water and broken into small pieces 15g/½oz pine nuts 30g/1oz sultanas 6 slices mortadella with pistachios (about 200g/7oz) dash olive oil 4 carrots 1 onion 250ml/9fl oz white wine 70ml/2¼fl oz Vin Santo 3 tbsp olive oil 1kg/2lb 4oz potatoes, peeled and cut into quarters, par-boiled4 sprigs fresh rosemary6 garlic cloves, skin on, smashed 3 tbsp olive oil 1kg/2lb 4oz potatoes, peeled and cut into quarters, par-boiled 4 sprigs fresh rosemary 6 garlic cloves, skin on, smashed Method Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest.Place the parmesan, pork mince, chicken livers, onions, sage, rosemary, thyme, bread, pine nuts and sultanas, in a large bowl and mix.Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along.Pull in the other side of the lion, add the rest of the filling, then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper.Place the whole carrots and onion, the wine, Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top.Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours.For the rosemary and garlic sautéed potatoes, heat a large frying pan and add the oil. Once hot, add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through.To serve, place the pork and potatoes in the centre of the table and let people help themselves. Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest. Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest. Place the parmesan, pork mince, chicken livers, onions, sage, rosemary, thyme, bread, pine nuts and sultanas, in a large bowl and mix. Place the parmesan, pork mince, chicken livers, onions, sage, rosemary, thyme, bread, pine nuts and sultanas, in a large bowl and mix. Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along. Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along. Pull in the other side of the lion, add the rest of the filling, then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper. Pull in the other side of the lion, add the rest of the filling, then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper. Place the whole carrots and onion, the wine, Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top. Place the whole carrots and onion, the wine, Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top. Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours. Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours. For the rosemary and garlic sautéed potatoes, heat a large frying pan and add the oil. Once hot, add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through. For the rosemary and garlic sautéed potatoes, heat a large frying pan and add the oil. Once hot, add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through. To serve, place the pork and potatoes in the centre of the table and let people help themselves. To serve, place the pork and potatoes in the centre of the table and let people help themselves.