Porchetta (1.5kg)

• Celery
• Wheat

Leave the porchetta in the fridge uncovered for around 24 hours to dry out the skin.

Set your oven to 220ºC.

Put the porchetta on top of a metal trivet (coarsely chopped onions and carrots will work just as well) in a deep-sided roasting tray.

Place in the centre of the oven and cook for 20 minutes.
Reduce the oven temperature to 150 degrees, and roast for 22 minutes per 500g.

Check the joint when there are 20 minutes of cooking time remaining — if the crackling requires, return the heat to 220ºC. Conversely, if the crackling is scorching, loosely cover it with foil to prevent it from catching and burning.

Rest for a minimum of 25 minutes.

Slice into thin slices, which is our preference, or as preferred.