Pork steak and friends

1 Set the oven to 180 degrees.

2 Drizzle a little of the rapeseed oil over the bottom of a roasting tray.

3 Peel and half the celeriac then cut into ½cm slices.

4 Slice the mushrooms the same thickness but at an angle, then layer them both alternately in the tray to form a bed for the pork steak. Lay the pork on top of the celeriac and mushrooms.

5 Drizzle the remaining rapeseed oil over the top, sprinkle on the mixed spice and thyme and then season.

6 Lay the bacon over the top of the pork, allowing it to drape over and lubricate the vegetables. I want it to crisp and frazzle. Put in the oven and cook for 50 minutes.

7 When the pork is cooked splash the sherry over the top and allow it to mingle with the roasting juices.

8 Rest the meat for 10 minutes under foil. Carve and serve with the roasted vegetables.

9 To make the walnut pesto (if using): Cut the crusts off the bread and splash generously with the milk and allow it to soak for a few minutes.Place in a food processor and add all of the rest of the ingredients, then pulse until everything comes together, but is still a little chunky.