Italian-style roast pork with crispy crackling

■ Serves 6 ■ Prep 25 mins plus marinating and resting ■ Cook 2 hrs

3 garlic cloves, finely chopped

3 bay leaves, roughly chopped

1 tsp black peppercorns

2 tsp sea salt

1½ tbsp fennel seeds

2½ tbsp olive oil

1.8kg rolled pork loin, untied, with the skin scored

1 onion, cut into wedges

1 lemon, cut into wedges

FOR THE GRAVY

2 tbsp plain flour

125ml marsala or red wine

500ml vegetable or chicken stock

1 Pound the garlic, bay, peppercorns, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin – the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.

2 Heat the oven to 230C/210C fan/gas 8. Rub the pork skin with the remaining oil. Lightly crush the remaining fennel seeds and salt, and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and rest for 30 mins. If your crackling isn’t crisp, pop the joint under a hot grill for a few minutes, but watch it as it will burn very easily.

3 Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.

PER SERVING 676 kcals, fat 42g, saturates 14g, carbs 8g, sugars 2g, fibre 1g, protein 64g, salt 2.2g