The not nut roast : Chestnut and shallot tarte tatin

Serves 6-8

• 0g porchetta joint
• 1 tsp black peppercorns
• 1 tsp dried chilli flakes
• 2 tbsp rosemary
• 2 cloves garlic
• 1 tbsp fennel pollen
• 0 Salt

Step 1
Bear in mind that the seasoned porchetta must rest for at least 12 hours, then return to room temperature before roasting.

Step 2
Put the pork skin-side down on a clean work surface, season generously with salt, then massage the salt into the flesh with your fingertips.

Step 3
Sprinkle with pepper, chilli, rosemary, garlic and fennel.

Step 4
If you are using a loin, place it on the belly about 5cm from one end.

Step 5
Neatly roll up the meat as tightly as possible.

Step 6
Tie it at 2cm intervals with kitchen twine.

Step 7
Prick it all over with the tip of a very sharp knife.

Step 8
Cover the pork, first with greaseproof paper, then with foil, and leave it to rest for at least 12 hours in the fridge.

Step 9
Remove it from fridge at least 1 hour before roasting and preheat the oven to 160C/325F/gas mark 3.

Step 10
Use a clean, dry, cloth to pat the meat very dry.

Step 11
Put it on a rack over a large baking tray, then roast in the middle of the oven for 4½ hours.

Step 12
For the 30 minutes, crank the oven up to maximum to crisp the skin, so that it almost ruptures into deep golden crackling.

Step 13
The meat inside will be soft and succulent.

Step 14
Leave the meat to rest, uncovered, for at least 30 minutes before eating.

Step 15
Cut into generous wedges and serve alongside all the usual sides.