Italian-style roast pork

2 hours 10 minutes ■ Serves 6 ■ EASY

pork leg joint 1, boned, skin scored and rolled, approx 2kg
fennel seeds 1 tbsp
thyme a few sprigs
olive oil
sea salt flakes
shallots 18, peeled

■ Heat the oven to 220C/fan 200C/gas 7. Pat the pork all over so the skin is dry of any moisture.
■ Mix the fennel seeds and leaves from the thyme sprigs with 2 tbsp olive oil then rub all over the pork. Sprinkle with sea salt then sit in a shallow roasting tin and cook for 30 minutes.
■ Turn the oven down to 150C/fan 130C/gas 2. Add the shallots and cook the pork for another hour, turning the shallots now and again and basting the pork with the juices. Turn the oven back up to 220C/fan 200C/gas 7 and cook for a final 30 minutes - this should give you crispy crackling. Rest for 30-40 minutes before carving.

Italian-style roast pork