Nigel Barden served up a tasty porchetta with salsa verde on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 1 x 9-bone pork middle, olive oil, sea salt flakes, 8 sprigs of rosemary, For the herb & garlic paste, 2 tbsp roughly chopped rosemary, 2 tbsp dried thyme, 2 tbsp roughly crushed fennel seeds, ¼–½ tbsp coarsely ground black pepper, ½ tbsp sea salt flakes, plus extra for sprinkling, 8 garlic cloves, finely chopped and about 90ml olive oil.

For the Salsa Verde: 1 or 2 small garlic cloves, 30g drained anchovy fillets, 2 tbsp capers, ½ tsp red wine vinegar, 200ml extra virgin olive oil, 20 mint leaves, 50g basil leaves, 50g flat leaf parsley leaves and freshly ground black pepper.