Grilled and roasted pork (Maiale alla griglia e arrosto)

Score the pork loin all over and rub with olive oil, rosemary and garlic.

For the marinade, bash the garlic and chilli together, then add the lemon juice and zest, rosemary, thyme, olive oil, salt and pepper.

Marinate the pork for at least 30 minutes, or ideally overnight.

Get a barbecue going and grill the pork for about 20 minutes, turning regularly.

Transfer the pork to a roasting tray and roast in a preheated oven at 180°C/gas mark 4 for another 20-30 minutes, or until cooked through.

For the salsa verde, bash the garlic and capers together, then add the parsley, basil, red wine vinegar and olive oil.

Rest the pork for 10 minutes before carving and serving with the salsa verde.