Porchetta-style pork fillet

Blend all the stuffing ingredients other than the breadcrumbs together in a mini processor to make a paste and season with plenty of black pepper and just a little salt. Stir in the breadcrumbs. Place 1 of the pork fillets between 2 sheets of parchment or greaseproof and bash with a rolling pin or meat mallet until about 1cm thick. Set aside and repeat with the other fillet.

Place a large rectangle of clingfilm on a board with the long edge in front of you. Lay the pancetta in slightly overlapping lengths on top, working from left to right until just longer and wider than the pork.

Place a piece of pork in the centre of the pancetta and spread the stuffing on top. Cover with the other fillet to sandwich the stuffing. Bring the pancetta up over the top to enclose the pork as much as possible, using the clingfilm to help if needed. Wrap tightly in several more layers of clingfilm and twist the ends, to make a long, stiff cylinder. Chill for at least 6 hours or up to 24 hours.

Preheat the oven to 200ºC, gas mark 6. Place the unwrapped pork on a greased baking tray, with the ends of the pancetta underneath. Roast for 40-50 minutes, until the pancetta is crisp and the pork is cooked through and piping hot throughout. Leave to rest for 10-15 minutes. Heat the jus according to pack instructions. Cut the pork into thick slices and serve with the jus.