Enchaud Périgourdin

A cross between a roast and a pot roast, the ‘enchaud’ for every day is flavoured only with garlic and herbs. However, at Christmas, truffle replaces the garlic and the pork is spread with truffled meat stuffing before it is rolled. Either way, enchaud is excellent cold; the garlic version, spread with jellied cooking juices, topped with a gherkin pickle and put in bread makes a good sandwich.