Rullesteg is a kind of porchetta (but without crackling) with a light stuffing made of herb, garlic and lemon, which we serve with a classic potato salad and other salads. It’s a bit retro and brings back many sweet memories – we always include it in our summer menu for family parties.
• 2.5kg skin-on pork collar joint, cut into a slab
• 5 sage sprigs, leaves picked and roughly chopped
• 5 rosemary sprigs, leaves picked and roughly chopped
• 10 thyme sprigs, leaves picked and roughly chopped
• 1 garlic bulb, cloves peeled and roughly chopped
• 100ml extra virgin olive oil
Preheat the oven to 180°C fan. Put the pork, skin-side down, on a large work surface.
Put the chopped herbs in a bowl with the garlic and olive oil. Sprinkle the pork with salt and black pepper and spread out the herb and oil mix over it, to cover the flesh side.
Roll the joint so all the flavourings are encased inside the meat, using kitchen string to tie the joint tightly at 2cm intervals.
Sprinkle the rullesteg with salt and pepper, transfer to a roasting tin and roast for 2 hours–2 hours 30 minutes. After 2 hours, check the temperature in the middle with a probe thermometer: it will be around 58°C when the meat is cooked. Leave to rest for 15 minutes before carving.
Photography by Kim Lightbody (Quadrille, £25)
In Scandinavia, summer is lived outdoors – perhaps, at times, wrapped in blankets – and food traditions revolve around a seasonal hygge that invites lingering over meals with conversation stretching into the night. Trine Hahnemann, chef, food writer and owner of Copenhagen’s Hahnemanns Køkken bakery, recalls her childhood through favourite recipes.
