Fennel, chilli and garlic pork with potatoes and parsnips

Process garlic, chilli flakes, fennel seeds, chopped thyme, parsley and 1 1/2 tablespoons oil in a food processor until a paste forms.

Preheat oven to 180°C. Score pork skin at 1cm intervals, then place skin-side down on a board. Using a sharp knife, cut out any thick portions of fat between meat and rind at each end by running the knife horizontally over and under them.

Rub fennel mixture between the rind and meat, then over the meat. Roll up and secure with kitchen string at 3cm intervals. Place in a roasting pan and rub with 2 teaspoons oil and sea salt. Pour in verjuice and roast for 1 hour.

Meanwhile, cook potatoes and parsnips in boiling salted water for 5 minutes. Drain, then spread over a wire rack to cool and dry. Increase oven to 220°C. Add the potatoes, parsnips and thyme sprigs to pan, drizzle with remaining oil and turn to coat in pan juices. Roast for 30 minutes or until pork is cooked through and skin blistered. Remove pork and rest while vegetables cook for a further 15 minutes. Remove vegetables, place roasting pan over medium heat, add stock and quince paste, and stir to remove cooked pieces from the base of the pan.

Serve slices of pork with potatoes, parsnips, cavolo nero and gravy.