Gorgeous dinner of porchetta stuffed with wild mushrooms, celeriac mash & gravy

INGREDIENTS

• 1 large handful mixed wild mushrooms (such as shiitake, field mushrooms and oyster)
• olive oil
• 1 small bunch fresh thyme, leaves picked
• 2 bulbs garlic, cloves of 1 bulb peeled and finely sliced
• 1 knob butter
• zest of 2 lemons
• sea salt
• freshly ground black pepper
• a few slices stale bread, roughly torn
• 3 kg higher-welfare pork loin, boned, skin off, belly on
• 2 tablespoons fennel seeds
• 2 sticks celery, washed and roughly chopped
• 2 carrots, washed and roughly chopped
• 1 onion, peeled and roughly chopped
• 1 small wineglass cider
• 1 tablespoon flour
• 565 ml organic chicken or vegetable stock
• 1 kg celeriac
• 500 g potatoes
• 150 ml milk