Cook up this fantastic porchetta dish Italian way, Lovely pieces of meat are flavoured with fragrant fennel seeds, smoked garlic, lemon and wine which are the perfect pairings for the rich pork belly and loin.

1. To begin, place the fennel seeds and chilli flakes in hot, dry pan and toast for 30 seconds, until fragrant.

2. Peel the garlic cloves and place in a pestle and mortar. Add the herbs, toasted spices, salt, pepper and white wine and grind to a rough paste.

3. Place the pork belly skin-side down and lay the loin across the width. Trim the loin down to size so it rolls up neatly.

4. Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing paste into the belly and loin. Place the loin back onto the belly.

5. Roll up tightly, tie up with butcher's string and leave uncovered in the fridge overnight. This will dry out the skin, giving a crispier crackling.

6. Preheat the oven to 160°C/gas mark 3.

7. Place the pork on a wire rack set over an oven tray. Pour in the 500ml of water and cook in the oven for 3 1/2 to 4 h. Check periodicaly: if the water has evaporated, add a little more

8. Leave to rest for 30 min before carving. Slice and serve warm in buttered bread rolls.

Enjoy!