Rolled Stuffed Shoulder of Pork

For the stuffing:

1 medium leek, washed and thinly sliced

1 tbsp olive oil or butter

1 stick celery, finely chopped

150 g white breadcrumbs (made from day-old bread that has lost some of its moisture)

75 g walnuts, chopped

60 g raisins or sultanas, soaked in the juice of a small orange

2 tbsp finely chopped fresh sage (or 2 tsp dried sage)

handful fresh parsley, chopped

a little milk to bind, if needed

For the meat:

2 kg Specially Selected Pork shoulder, boned and skin deeply scored

Salt and pepper

For the roast potatoes:

1 kg floury potatoes, peeled and cut into large chunks, par-boiled for 7-8 minutes in lightly salted boiling water, then drained.

For the gravy:

100 ml white wine or cider

300 ml pork or chicken stock

100 ml water

1 tbsp dijon mustard