Porchetta with salsa verde, purple sprouting broccoli and roast potatoes

this w l leav yo w th plenty o extra po chet fo sandw ches the next day

4 HOURS 30 MINUTES + RESTING | SERVES 4 + LEFTOVERS EASY | GF

pork belly 3kg, skin-on and scored (ask your butcher to remove the bones and butterfly the meat)

sea salt flakes 10g, plus extra for sprinkling

black peppercorns 10g, ground to a powder

garlic 2 cloves, chopped

rosemary a bunch, chopped

Italian fennel sausage (ensure gluten-free, if needed) 200g

lemon 1, zested

olive oil for frying and drizzling

ROAST POTATOES

potatoes (Maris Piper or King Edward work well) 700g

goose fat 200g

garlic 2 cloves

thyme a bunch

PURPLE SPROUTING BROCCOLI

purple sprouting broccoli 350g

garlic 1 clove, thinly sliced

red chilli 1, thinly sliced

olive oil for drizzling

SALSA VERDE

flat-leaf parsley a large bunch, roughly chopped

anchovy fillets 2

garlic 1 clove

cornichons 3

capers 2 tbsp

lemon 1, zested and juiced

olive oil for drizzling

1 Lay the pork belly on a chopping board, skin-side down, open it out and push it down gently to flatten it. Season with the salt and pepper, and rub in well.

2 Evenly scatter the garlic and rosemary over the meat. Squeeze the sausagemeat from the skins, break up and scatter it over the centre of the porchetta. Sprinkle with the lemon zest.

3 Roll the meat up tightly and secure with butcher’s string. Leave to come to room temperature or chill, uncovered, overnight – this makes for better crackling as it will dry out.

4 Heat the oven to 170C/fan 150C/gas 3. Put the pork belly on a wire rack set over a deep baking tray. Massage a drizzle of olive oil and a sprinkle of sea salt into the skin.

5 Pour 500ml of water into the tray. Roast for 3 hours 30 minutes4 hours or until the meat is tender. For the final 30 minutes, turn up the oven to 200C/fan 180C/gas 6 and cook until the skin is crisp. Remove to a plate but leave the oven on. Rest for 30 minutes, loosely covered.

6 Meanwhile, for the roast potatoes, peel the potatoes and cut each into three pieces by cutting the sides at a slant so you are left with a wedge in the middle. Put the potatoes in a large pan, cover with cold water, add some salt and bring to the boil. Reduce the heat to a simmer and cook for 6-8 minutes until tender but not falling apart. Drain.

7 Put the goose fat in a roasting tin, and put in the oven for a few minutes. Tip in the potatoes, garlic and thyme. Roast for 20 minutes. Remove from the oven, turn the potatoes over, and cook for 20 minutes more until golden and crisp.

8 Meanwhile, for the purple sprouting broccoli, briefly cook the broccoli in a pan of boiling salted water for 2-3 minutes, then drain and leave to cool slightly. Fry the garlic and chilli in a medium pan until golden, then add broccoli and some seasoning. Cook for 2 minutes until tender.

9 Put all of the ingredients for the salsa verde, except the olive oil and lemon juice, in a blender and blitz until finely chopped. Drizzle in enough oil to loosen and blitz again. Season with salt, pepper and lemon juice to taste. It will make more than you need, but will keep for a week in the fridge.

10 Drizzle slices of the porchetta with any resting juices, and serve with the roast potatoes, broccoli and salsa verde.

PER SERVING 1,051 kcals | fat 78.4G saturates 22.6G | carbs 31.7G | sugars 3.7G fibre 9.7G | protein 49.8G | salt 1.9G