Double Slow Cooked Porchetta and Pecorino-Sage Potatoes

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then transfer to a small bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Return the (now empty) bacon saucepan to medium heat with a drizzle more oil (no need to clean). Add the sliced red cabbage and cook, stirring frequently, until it starts to soften, 3-4 mins.

Once softened, add the redcurrant jelly, caramelised onion paste and water for the cabbage (see pantry for amount). Season with salt and pepper and mix well to combine.

Reduce the heat and simmer until the cabbage is soft and the liquid has evaporated, 10-12 mins.

Once cooked, pop a lid on the pan and set aside to keep warm.

While everything cooks, pick the sage leaves from their stalks and roughly chop (discard the stalks). Finely chop the chives (use scissors if easier).

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green veg mix and stir-fry until starting to char, 2-3 mins. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the veg is tender, 4-5 mins. 

Remove the pan from the heat. Pop the veg in a bowl and cover to keep warm. 

When the potatoes have around 5 mins remaining, add the sage and pecorino to the tray. Toss to coat the potatoes, then return to the oven for the remaining time, 5-6 mins. 

Return the (now empty) veg frying pan to medium-high heat (no oil). Pour the water for the jus (see pantry for amount) and bring to the boil.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins. Add a splash of water if the sauce looks a little thick.