Gennaro's stuffed porchetta

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

Trim any excess fat from the pork loin and cut it lengthways to open it out. Season both the pork belly and loin with salt and pepper.

Spread the sausage meat evenly over the pork loin, then sprinkle with the prosciutto, Parmesan, lemon zest, rosemary, thyme and garlic.

Roll up the loin tightly, like a Swiss roll, and tie it securely with kitchen string.

Place the rolled loin in the centre of the flattened pork belly. Roll the belly tightly around the loin, like a parcel, and tie it securely with kitchen string.

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

Place the porchetta on a roasting rack in a roasting tray. Roast in a preheated oven at 220°C (425°F) for 30 minutes, then reduce the temperature to 160°C (320°F) and roast for a further 2 hours 30 minutes, or until the internal temperature reaches 70°C (160°F).

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