Pork loin with pumpkin purée and pecorino

Serves 8

For the pork

2kg boneless pork loin, skin off 6 garlic cloves, sliced

3tsp fennel seeds

1tsp chilli flakes

4tbsp olive oil

For the pumpkin purée

1.2kg well-flavoured pumpkin or butternut squash olive oil freshly grated nutmeg

100g mascarpone

To serve pecorino cheese, shaved

kitchen string

Lay the pork on a board, fleshside up, and make incisions all over it with a sharp knife. Push slivers of garlic into the incisions.

Crush the fennel and chilli in a mortar and pestle, add the olive oil, season with salt and pepper and rub over the flesh, pushing bits down inside the slits.

Place in a dish, cover and put in the fridge overnight. Return it to room temperature before cooking.

Preheat the oven to 220C/425F/Gas 7. Roll the loin and tie at intervals with kitchen string (not too tight; it should hold its shape, not look like a sausage). Cook for 25 minutes. Reduce the oven temperature to 180C/350F/ Gas 4 and continue to cook for 1 hour, basting occasionally.

Cut the pumpkin into wedges and remove the seeds. Place the wedges into a roasting tin, drizzle with olive oil, season with salt and pepper and bake with the pork for another 40 minutes until tender.

Check to see if the pork is cooked; the juices should run clear with no trace of pink when pierced. Cover with foil, place a tea towel on top to insulate and allow to rest for 15 minutes.

Discard the skin from the pumpkin. Purée with the nutmeg, salt and pepper and mascarpone. Gently reheat, then place in a warm dish and top with the pecorino. Slice the pork and serve.