225 g (8 oz) celery
1/2 red pepper, deseeded
1 clove garlic
1 kg (2 lb) leg of pork, cut ready for rolling
1 teaspoon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
3 tablespoons oil
250 ml (8 fl oz) hot meat stock
150 ml (1/4 pint) soured cream
1 teaspoon cornflour
1. Trim and slice the celery. Cut the red pepper into strips and chop the garlic.
2. Spread the pork with mustard and sprinkle with salt, the herbs and paprika. Arrange the celery and red pepper on the pork and sprinkle with the garlic. Roll up the meat and secure it with cooking twine.
3. Heat the oil in a roasting tin and quickly seal the meat. Add half the stock and roast the pork on the bottom shelf of a very hot oven (240°C, 475°F, gas 9) for 60-70 minutes. After the first 20 minutes, reduce the heat to moderately hot (200 c 400 f, gas 6) and add the remaining stock.
4. When the meat is cooked, transfer it to a plate, turn off the oven and leave the meat to stand in the oven for 10 minutes.
Dilute the roasting juices with a little water and stir in the soured cream.
5. Thicken the sauce with the cornflour dissolved in a little cold water and serve with the pork.