1. Remove the porchetta from the fridge 30 minutes before cooking.
2. Preheat the oven to 180°C.
3. Place the porchetta seam-side down on a rack in a roasting tray, add the stock or water to the base.
4. Brush with olive oil and roast for 1 hour 45 minutes to 2 hours, or until the internal temperature reaches 68-70°C.
5. For extra-crisp bacon, increase oven to 220°C for the last 10 minutes of cooking.
6. Remove from the oven and rest covered for 15-20 minutes before slicing.

Salsa Verde

1. Place all ingredients in a food processor and pulse to a coarse, spoonable consistency.
2. Adjust seasoning and consistency with extra olive oil if required.
3. Serve at room temperature alongside the porchetta.

Butter and Honey-Glazed Carrots

1. Blanch or steam the carrots for 4-5 minutes.
2. Melt the butter in a frying pan, add the honey and lemon juice.
3. Add the carrots and toss to coat until glossy and warmed through.
4. Season to taste and serve immediately.

Bulgur Wheat, Fennel, Orange and Pomegranate Salad

1. Combine the cooked bulgur wheat with the sliced fennel, orange segments and pomegranate seeds.
2. Dress with olive oil, lemon juice and the reserved orange juice, season to taste and serve.