John Torode cooks a fine looking lion of pork wrapped in pancetta on today’s Christmas Kitchen with James Martin.

The MasterChef judge says there is nothing he looks forward to more on Christmas day than getting into his kitchen and cooking Christmas dinner. Today he shows us how to make one of his favourite Christmas food, lion of pork wrapped in pancetta with herbs served with polenta.

To go with his pork dish, John makes a stuffing using a handful of herbs, Oregano, parsley and sage. He finely chops the herbs (using only one third of the sage compared to the amount of the other herbs because it is so strong), then sprinkles salt and a generous amount of black pepper over the chopped herbs.

John adds breadcrumbs and olive oil to the herbs in a bowl, then adds grated lemon zest and stirred.

He cuts the lion of pork almost in half to hold the stuffing, and then place strips of pancetta on a sheet of foil where upon he places the lion.

He then spoons the stuffing on the lion and rolls it with the foil to form a cylinder then tightens the edges of the foil.

John places the lion in the foil in a baking tray on the heat then pours oil over it and rolled until the complete surface of foil is covered.

The tray is placed in the oven at 200c for 40 minutes.