Pot-roast pork with celeriac and mushrooms

Begin by preparing the pork. If it has a particularly large strip of fat between the skin and the meat, it's best to remove it to prevent a greasy sauce. You can do this by slicing it out in one piece, leaving the skin on as a flap. Or if you don't want crackling, you can just slice the whole lot off. Season the meat with salt and pepper, pat the skin dry and score it with a sharp knife

Preheat an oven to 180ºC/gas mark 4

Peel and chop the celeriac into 3cm chunks. Place a large ovenproof casserole dish over a medium-high heat with a splash of oil and add the celeriac and shallots. Cook until they soften and turn a nice golden colour 

Sit the pork loin on top of the celeriac and fit the sliced mushrooms in around the edges. Top up with the wine, cover with a lid (or foil) and place in the oven

After 1 hour, remove the lid (or foil) and turn the oven up to 200ºC/gas mark 6. Cook for another 20-30 minutes to get the crackling nice and crisp

Leave the pork to rest for 15 minutes before carving. Stir a handful of wild garlic or tarragon leaves into the dish at this stage, which adds a touch of fresh vibrancy to the sauce

Divide the sauce and vegetables between bowls and top with slices of the pork, or bring the whole dish to the table to carve in front of your guests. It is delicious served with buttery mashed potatoes to soak up the sauce