THIS really is a great dish for a large group which can be prepared well in advance. There’s a little work to do initially, but in terms of actual cooking it doesn’t get much easier. Try and find pork from one of the traditional breeds like Middlewhite or Berkshire.

Serves eight to 12
1 boneless pork loin with belly attached, about 2.2kg
2tsp Maldon sea salt
1tblsp capers, rinsed, dried and coarsely chopped
2tsp grated lemon zest
6 garlic cloves, chopped coarsely
2tblsp chopped flat leaf parsley
24 fresh sage leaves, chopped coarsely
2 tender rosemary needles, chopped
2tsp fennel seeds, coarsely crushed
3tsp cracked black pepper
2kg vegetables cut into random chunks: carrots, red onions, fennel, celeriac and potatoes, some unpeeled garlic cloves.
olive oil
360ml chicken stock
splash white wine

METHOD
Make a cut down the length of the eye of the meat and open out – flatten gently with a steak mallet. Salt the meat on all sides.

Combine capers, lemon, garlic, sage, rosemary, parsley, most of the fennel seeds and black pepper.

Rub this mixture thoroughly over the meat.

Roll up the joint and starting in the centre tie into a tight uniform roll with string.

Rub the outside with remaining fennel seeds and black pepper. Cover loosely and refrigerate for two days.

Toss vegetables in a little olive oil and season with sea salt. Place joint in hot roasting tray and surround with vegetables.

Place in the oven at 170C and roast for one hour.

Turn the meat over and baste the vegetables with the rendered fat. Return to oven and roast for a further two hours before adding half the chicken stock.

Roast for a further 15-30 minutes; the pork should be a golden caramel colour and the core temperature should now be 68C.

Remove the meat to a warm place and transfer the vegetables to a tray and keep warm.

Spoon off any excess fat from the roasting tray then add the wine and remaining chicken stock.

Simmer for a few minutes over a low heat.

Carve the pork into thick slices and serve with the vegetables. Spoon a little pan gravy over, followed by a glug of extra virgin olive oil.