Stewed pork roulade with celeriac stew

Heat the oil and fry the roulade, sprinkled with salt and pepper, all around brown.

Add the butter and fruit the garlic. Pour in the wine bit by bit and bring to the boil. Add the bay leaves and simmer for 20 minutes.

Turn the roulade over and simmer for another 20 minutes.

Meanwhile, cook the celeriac and potato in the milk for 15-20 minutes. Stamp them with the butter, salt and pepper to a coarse puree. Put them in the containers and spread the gorgonzola over the top.

Heat the oven grill, do not put the stew too close and allow the cheese to melt.

Meanwhile, remove the roulade from the pan, remove the bay leaves, boil the sauce and serve the meat, sliced, with the sauce and the celeriac stew.