Stuffed roast pork known as the Italian porchetta by Jamie Oliver and Jennifer Saunders on Jamie and Jimmy’s Friday Night Feast

Jennifer Saunders and Jamie cook classic Italian porchetta for hubby and Celebrity MasterChef Ade Edmondson.

Jamie says: “This roast pork recipe will blow you away – with crispy crackling and rich, fennel-spiked liver stuffing, this is the perfect Sunday lunch.”

For the stuffing Jamie used: 4 large red onions, a bunch of fresh sage, olive oil, 1 knob of unsalted butter, 75 g pine nuts, 1 heaped teaspoon fennel seeds, 75 g raisins, 250 ml Vin Santo, 150 g higher-welfare chicken or pork livers, 170 g sourdough bread, 1 clove of garlic, halved, 2 sprigs of fresh rosemary, zest of 1 lemon, 8 fresh oysters and 30 g Parmesan cheese.

To prepare the stuffing, finely slice the onions and sage leaves.

Heat a lug of olive oil and the butter in a large pan over a medium-low heat, then add the onions, sage, pine nuts, fennel seeds and a pinch of salt and pepper.

Cook for 25 to 30 minutes, or until soft and lightly golden, stirring occasionally.

Meanwhile, place the raisins and Vin Santo in a bowl and leave aside to soak. Slice and toast the sourdough until golden, then rub all over with the garlic and rosemary, then finely chop it.

Roughly chop and stir the livers into the pan. Turn the heat up to medium-high, stir in the soaked raisins, Vin Santo, chopped sourdough and lemon zest, and then season well. Transfer to a bowl and leave aside to cool.

Once cooled, use clean hands to scrunch the mixture together, and then place down the centre of the piece of pork.