Rolled pork belly

Amazing roasted fennel, sage & saffron risotto.

SERVES 6-8 with leftover pork PREP 20min COOK 3hr 10min

• 2 bunches sage (40g total)

• 1.7kg piece higher-welfare boneless pork belly, skin on, scored (ask your butcher)

• 4 large fennel bulbs

• 500g risotto rice

• 1 big pinch saffron

• 150ml white wine

• 60g Parmesan cheese

YOU WILL ALSO NEED

• Olive oil

• Red wine vinegar

1 Preheat oven to 220°C fan. Pick the sage leaves into a pestle and mortar, smash up with a good pinch of sea salt and black pepper, then muddle in 3tbsp each olive oil and red wine vinegar.

Rub all over the pork, then roll it up lengthways and secure with 5 bits of string.

Sit it directly on the bars of the oven with a large shallow casserole pan beneath to catch the juices, and roast for 1hr.

2 Trim and quarter the fennel, reserving any leafy tops in a little bowl of water. Pull the pan out of the oven and toss the fennel into the pan juices. Reduce the temperature to 180°C fan, and roast for 11/2hr, or until cooked through, shaking the fennel halfway.

3 Transfer the pan to medium heat on the hob. Use tongs to move the pork and half the fennel to a platter, cover with foil and leave to rest. Mash or break up the remaining fennel in the pan. Boil the kettle. Stir the rice into the pan for 2min, then add the saffron. Pour in the wine and let it cook away. Add some boiling kettle water, wait until it’s been fully absorbed, then add some more.

Stir regularly, adding more water until the rice is cooked – around 20min.

4 Finely grate and beat in the Parmesan, season to perfection, adding more Parmesan, if you like, then loosen with water to an oozy consistency. Pop the lid on, turn the heat off and let it sit while you remove the string and carve or slice the pork, sprinkling with the reserved drained fennel tops. Serve with the risotto.

PER SERVING: CALS 882; FAT 41.6G; SAT FAT 14.2G; PROTEIN 41G; CARBS 89.6G; SUGARS 0.6G; SALT 1.5G; FIBRE 8.4G