Angela Hartnett's Porchetta with Fig Chutney & Marsala GravyTypical weight 1.55kg

Hob (From Chilled)

Fig Chutney:……1. Decant the fig chutney into a small saucepan. Bring to a simmer on medium heat, stirring occasionally. Once evenly bubbling, reduce to a low heat and simmer for 2-3 minutes. ……2. Decant the chutney to a serving bowl and leave to one side. ……Marsala Gravy:……1. Empty the Marsala gravy into a small saucepan and bring to a simmer on a medium heat, stirring occasionally.  …2. Once evenly bubbling, reduce to a low heat and simmer for 2-3 minutes, before pouring into a gravy boat or jug. Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only.

Oven cook (From Chilled)

Porchetta:……Preheat oven to 250°C/fan 230°C fan. Remove the Porchetta from the fridge and remove the outer packaging 10 minutes before cooking. Place the Porchetta in a paper lined roasting tray, and into the centre of the oven. Cook for 25 minutes. ……After 25 minutes, turn the heat down to 200°C/fan 180°C fan and cook for a further 40 minutes. Carefully remove from the oven and place the Porchetta on a chopping board. Loosely cover with foil and leave to rest for 10 minutes. ……After resting carve the Porchetta with a serrated knife and serve with the fig chutney and marsala gravy ……Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only. (Time 1 hour 15 minutes, Oven: 250, Fan: 230)