Miguel’s main event

Porchetta

SERVES 4–6

I love pork belly because its high-fat content keeps it moist and makes it very hard to overcook. If your barbecue has a rotisserie attachment it will be a game changer; if not, just close the hood of the barbie or use the oven.

1.5kg pork belly, stored uncovered, skin-side up, in the fridge overnight to dry out the skin
finely grated zest of 2 oranges
finely grated zest of 2 lemons
1 tablespoon fennel seeds
2 tablespoons dried chilli flakes, or to taste
2 garlic cloves, grated
5 rosemary sprigs, leaves picked
1 bunch of thyme, leaves picked
1 bunch of sage, leaves picked
2 large swiss chard or mustard green leaves, torn (or use English spinach or Tuscan kale)
salt flakes and freshly ground black pepper
extra virgin olive oil, for drizzling

PUMPKIN WITH POMEGRANATE AND HAZELNUTS

1 large (1.5 kg) Japanese pumpkin, unpeeled, cut into 4cm thick wedges salt flakes