Slow-roasted pork with fennel & black pepper

For a family of four, the leftovers are easy to reheat for another night.

Serves 8 Prep 25 mins plus at least 4 hrs chilling Cook 2 hrs

QQQ2kg rolled, boned pork shoulder joint 3 garlic cloves, finely chopped

1 tbsp fennel seeds, crushed

1 tbsp black peppercorns, crushed 1 tbsp chopped rosemary

2 bay leaves, finely chopped

300ml dry white wine

1 Cut the string from the joint and unroll it. Flatten out as much as possible, cutting through any thick pieces if necessary to give you an even thickness of meat. Mix the garlic, fennel, peppercorns, rosemary, bay and 1 tsp salt. Sprinkle evenly over all sides of the pork and massage it in. Place on a platter, cover loosely with foil and chill for at least 4 hrs or up to 24 hrs.

2 Re-roll the joint and tie at intervals along its length using kitchen string. Bring to room temperature 1 hr before roasting. Heat the oven to 180C/160C fan/gas 4. Roast the pork in a roasting tin for 2 hrs, basting occasionally, and add the wine after 1 hr. Remove from the oven, transfer to a platter and pour over the pan juices. Cover tightly and leave to rest for 15 mins. Serve with the braised white beans (right). PER SERVING 436 kcals, protein 44g, carbs 3g,

fat 26g, saturates 10g, fibre none, sugars 2g, salt 0.9g