Rebecca Seal served up a tasty festive roast porchetta on Sunday Brunch.

The ingredients are: 1 porchetta, with skin scored, about 4kg, knob of butter, 5 shallots, 150g dried apricots, 125g dried cranberries, juice of ½ lemon, zest / juice of ½ orange, handful of sage leaves, handful of parsley leaves, 125g panko breadcrumbs, ½ tsp fine salt, ½ tsp ground black pepper and 1 tsbp flaky sea salt.

See recipes by Rebecca in the book titled: Happy Leons: Leon Happy Guts: Recipes to help you live better available from Amazon now.