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Roast, roll or boned piece of pork (I used a large roast of pork and slit it in half)
Parsley, garlic, anchovies
About a cup of pitted chopped black olives
Fresh sage
Bottle dry white wine
Olive oil
Take a handful of parsley and chop finely, then chop 2 or 3 garlic cloves. Then chop these two together a bit. Use this as the first layer in your roast. Then add a layer of olives and finally a layer of about 8 anchovies (bought from the supermarket, in oil) add salt and ground black pepper to taste. Tie the roast or roll back together and put in a roasting pan. Make several large slits in the roast and push in sprigs of sage. Add a splash or two of olive oil and some white wine to the pan
Throughout cooking baste in more wine (and drink the rest of the bottle of white wine in between bastings). When cooked, slice and serve. Make a gravy out of all the pan juices, watered down and thickened.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm