Wild Garlic Porchetta with Apple & Fennel Salad

(Steps 1-7 ideally done the day before)

1. Heat a glug of oil in a pan over a medium heat, then fry off your onions for 5-10mins, until they’re starting to brown.
   
   
2. Add the thyme and fennel seeds and fry for another few minutes, until fragrant.
   
   
3. Wash the wild garlic well, then cover in kitchen paper and squeeze well to get rid of a lot of the moisture. Chop well, then add to the pan. Stir for a few minutes.
   
   
4. Add the butter to the pan. Once melted, add the breadcrumbs and stir for another couple of minutes. Leave to cool.
   
   
5. Lay lengths of string along your work surface, about 3-5cm apart from each other. Lay your pork flat on top of them, skin side down.
   
   
6. Evenly spread the wild garlic mixture over the pork. Carefully roll the pork very tightly, Tie each piece of string very tightly - we always find it handy for someone to come and place their finger on the string to ensure it’s tightly tied. If any filling escapes just push it back into the roll.
   
   
7. Lightly oil the skin, and then rub a generous amount of sea salt into the skin. Place in the fridge uncovered, to let the skin dry out for that all-important crackling! Ideally leave to chill over night.
   
   
8. Get your pork out at least an hour before cooking to come to room temperature.
   
   
9. Preheat the oven to 220c.
   
   
10. Place your pork in the oven for 20 mins to get the crackling going. Then turn your oven down to 170c and cook for another 2 hours.
    
    
11. Meanwhile, mix together apple, fennel and chicory together in a bowl.
    
    
12. Whisk together the dressing ingredients.
    
    
13. Once the pork is cooked, use a serrated knife to cut it into chunky slices. Drizzle the salad with the dressing and serve with the pork and buttery new potatoes.