Porchetta stuffed with Serrano ham wrapped pork tenderloin, replacing the traditional butterflied pork belly.

The ham protected the tenderloin, making for a perfect slice of porkiness from start to finish.

Using as a binder (bbq classic!) for my herby layer, using chopped parsley, onions, garlic, rosemary and thyme, with some salt and pepper.

To keep it in place, I used butcher’s twine across the entire joint every 3-4cm to ensure even cooking throughout.

Smoking with apple chips and using orange slices in the water pan giving it a beautifully balanced hint of fruit.