Can anyone give me Nigellas Porchetta Recipe out of Forever Summer please

[fairyfly]

I have left my book at a friends and really need the recipe for tonight. I cant find any copy of it online either. Thankyou so much if you can.

is that the 24 hour shoulder of pork one?

I cant really remember if it took 24 hours last time i did it. I can only remember it was gorgeous, full of cloves.

Hello Donkey, hope you are well x

i think it was loin?

i'm ok, hope you're well too missus x

i think i might be thinking of a different recipe. My sister does it. It's a whole shoulder of pig. Cook on lowest heat for 23 hours, then whack up the heat to full for the last half hour to make crackling. It's fab

This is bashed in tons of garlic , cloves , herbs, rolled up and served in Ciabatta

Anyone?????

this is the only recipe i can find online but it's not nigella

I've got it but will take a bit of time to type in so bear with me

oh soap box are you sure, you are an absolute star, i will virtually kiss your feet and throw rose petals, i am in dire need of it , hoorah

2kg neck prok shoulder, derinded boned and butterflyed
3 tbs olive oil
1 larfe onion chopped
3 cloves garlic finely chopped
2 tbs fennel seeds
2 larfe spriggs rosemary finely chopped
4 bay leaves finely chopped
1 tsp ground cloves
1 tsp salt
8 black pepper corns coarsely crushed
8-10 ciabatta buns

Lay prok out between cling film and pound until 3cm thickness all over. Hat 2 tbs oil in pan and cook inion until soft add half the garlic hald the fennel seeds all the rosemary adn bayleaves, half the ground cloves the salt and pepper and cook for a minute more then transfer to a plate and leave to cool.

Spread the cooled mixture all over the pork, rub in well then roll pork up and secure with string.
Mic together everything else and rub over the pork. Put in fridge overnight wrapped in cling film.

Preheat the oven to 180 degrees c put pork in a roasting tin and roast for 4 hours. Cover towards the end of cooking of need to with a bit of foil.

Remove from oven and leave to rest for an hour or so then slice it into the ciabatta rolls.

Mmmmmm sounds yummy

Hmmmm - defo not a typist in training am I???

Thanks, it is gorgeous i'll send you some in a jiffy bag