Step: 1/18

Preheat the oven to 200°C (180°C fan, gas 6).

Step: 2/18

Wash the celery.

Step: 3/18

Peel the carrots.

Step: 4/18

Wash the leeks and cut off the green.

Step: 5/18

Wash the celeriac.

Step: 6/18

Wash the parsley and shake dry.

Step: 7/18

Cut the loaves into slices, then into small cubes.

Step: 8/18

Cut 2-3 sticks of celery into fine strips, then dice as finely as possible. Very finely dice 1-2 carrots. Saute both in the butter for 5 minutes.

Step: 9/18

Chop the remaining carrots, celery, leeks and celeriac.

Step: 10/18

Finely chop the parsley.

Step: 11/18

Place the bread cubes, parsley and finely diced vegetables in a bowl. Grate in some lemon zest and mix well.

Step: 12/18

Add the eggs and egg yolks to the bread mixture.

Step: 13/18

Mix everything well. Add some crumbs, if the mixture is too liquid. Season with salt, pepper and nutmeg.

Step: 14/18

Stuff the breadcrumb mix into the meat pocket.

Step: 15/18

Secure with kitchen string.

Step: 16/18

Season the meat with salt and pepper. Place in a oiled roasting tin and roast in the oven for 20 minutes, turning occasionally.

Step: 17/18

Add the vegetables to the roasting tin, turn the meat and place on top. Pour in the wine and some stock and roast for 2 hours and 10 minutes. Add more broth if necessary and baste with the meat juices regularly.

Step: 18/18

Remove the meat from the oven, cover and leave to rest. Sieve the pan juices and thicken with cornflour if necessary. Carve the meat and serve with a salad.