Jamie Oliver served up a tasty pot-roast pork with Chianti jus and a rhubarb and apple compote on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: butcher’s string, 1 bunch of fresh sage , (15g), 2 cloves of garlic, olive oil, red wine vinegar, 1 kg higher-welfare skinless boneless saddle-eye pork loin, 18 slices of Coppa di Parma, 1 knob of unsalted butter, 1 red onion, 1 stick of celery, 3 sprigs of fresh rosemary, 200 ml Chianti red wine, 2 celeriac , (1kg each) and ½ a bunch of fresh thyme , (15g).

For the compote: 400 g rhubarb, 1 green eating apple, 1 red eating apple, 1 tablespoon dark brown sugar and 1 knob of unsalted butter.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.