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I used this one last year
https://www.hillandszrok.co.uk/journal/5cFwtm0dQWgUu0y2kgQ6yG
Turned out nice
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Just oil, herbs, garlic, chilli, salt and pepper... I've added parmesan and pine nuts in the past but I'm totally over that now, bit vulgar if you ask me... Anything goes!!! Lots of salt is important...
Marinade then roll, leave it in the fridge for at least 24hrs before you slow roast it...
Aroogah
deleted
joe - what's your porchetta recipe?
anyone have any top salmon curing tips?
can't be arsed with turkey.