1-1.25 kg piece of rolled pork
6 large potatoes
8 large sprigs of rosemary
2 cloves of garlic
2 tablespoons of olive oil
2 tablespoons of white wine
Good pinch of rock salt
Run the carving knife through the centre of the pork and then insert 2 sprigs of rosemary into the centre of the pork.
Force 3 sprigs of rosemary under the string that hold the pork so that they are well attached and place the joint in the centre of a metal baking tray.
Peel and chop the potatoes into large chunks and boil them for 5 minutes to soften them slightly, then place them around the pork joint.
Then rub the rock salt onto the fat of the pork joint, pour the olive oil and wine over the potatoes and pork and place the remaining rosemary springs into the tray.
Cover the tray with tin foil and place into the wood fired oven at a temperature of around 250C for 40 minutes.
Remove the tin foil and allow the pork and potatoes to continue cooking and brown off for a further 20 minutes.