Mains

Porchetta

A classic Italian dish - easy to make, if you have a good butcher. The best ones will carve out the ribs for you. Others take the shortcut of pulling all the ribs out in one go. I also get the butcher to butterfly the loin, to give a little bit more surface area for the marinade.

A classic Italian dish - easy to make, if you have a good butcher. The best ones will carve out the ribs for you. Others take the shortcut of pulling all the ribs out in one go. I also get the butcher to butterfly the loin, to give a little bit more surface area for the marinade.

Method

  1. Low & slow - 150°C, with a blast at the end to crisp-up the crackling

Ingredients

  • Spices: fennel, chilli flakes
  • Herbs: sage, flat-leaf parsley, rosemary
  • Lemon zest

Hints & Tips

  • Use a spice grinder on the fennel, toasting it first to make it a little brittle