Porchetta on Sundays. With 'Angel Dust'.

The hub of Italy’s weekly markets is the Porchetta van. You will always find a crowd there. It’s usually made from a whole, deboned pig or (as at The Stoops) rolled Pork belly, seasoned generously with herbs such as rosemary, fennel, garlic. The meat is rolled, tied, and slow-roasted until the fat renders out, leaving the skin crackling and the interior juicy and fragrant. Our secret ingredient, which we reveal exclusively here today, is fennel pollen. Fennel pollen is sometimes called “the spice of angels,” a bold claim but we can see why. It comes from the tiny flowers of the fennel plant, collected by hand in minuscule quantities, which makes this ingredient rare and expensive.

In the markets, Porchetta is served in a bun. At the Stoops, we slightly bastardise Italian tradition and include a slab of this magical creation as part of our Sunday roast pork option. I would say this, but it is unmissable.

This video is less technically accomplished than the Huntsham masterpiece, but it captures the Porchetta vibe in a Tuscan market.

Let's not also forget our ongoing Sunday commitment to opening bigger bottles of aged claret and selling them by the glass and carafe for the day. This week's Magnum is Château Chasse-Spleen 2005.

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