Preheat the oven to gas 6, 180°C, fan 160°C. In a small bowl combine most of the fennel, the lemon zest, garlic, chilli flakes, parsley and some seasoning. Using a long sharp knife, make a deep cut in the front circle of meat and again at the back. Stuff the filling into both and set the meat on a rack.
Pour 250ml (8fl oz) of water into the pan. Sprinkle the rest of the fennel seeds and plenty of salt on the fat (the salt will crisp up the crackling). Roast for 1 1/2 hours. Tent with foil and rest for 30 minutes. Slice thickly and serve with the bean gratin and salsa verde.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.