Beautiful stuffed porchetta

Lay the pork belly flat on a board, skin-side down. Use a sharp knife to carefully butterfly it, so it's one large, flat piece.

Trim any excess fat from the pork shoulder and lay it on top of the pork belly.

In a bowl, combine the fennel, prosciutto, pancetta, Parmesan, lemon zest, rosemary, thyme and garlic. Season well with salt and pepper.

Spread the fennel mixture evenly over the pork shoulder.

Carefully roll up the pork belly and shoulder, like a Swiss roll, as tightly as possible. Tie it securely with kitchen twine at regular intervals.

Rub the outside of the porchetta with olive oil and season generously with salt and pepper.

Place the porchetta on a roasting rack in a roasting tray. Roast in a preheated oven at 220°C for 30 minutes, then reduce the temperature to 160°C and roast for a further 3 hours 30 minutes, or until the internal temperature reaches 70°C.

Remove the porchetta from the oven and let it rest for at least 20 minutes before carving and serving.