Pork Loin With Pumpkin Purée & Pecorino

1.Lay the pork on a board, flesh side up, and make incisions all over it with a sharp knife. Push slivers of 6 sliced garlic cloves into the incisions. Crush the fennel and chilli in a mortar and pestle, add the olive oil, season and rub this all over the flesh, pushing bits down inside the slits. Put in a dish, cover and put in the fridge overnight, then return it to room temperature before cooking.

2.Preheat the oven to 220°C/425°F/gas mark 7. Roll the loin and tie at intervals with kitchen string (not too tight; it should hold its shape, not look like a sausage). Cook for 25 minutes. Reduce the oven temperature to 180°C/350°F/gas mark 4 and cook for one hour, basting now and then.

3.Cut the squash into wedges and remove the seeds. Put the wedges into a roasting tin, drizzle with olive oil, season and bake alongside the pork until completely tender, about 40 minutes.

4.Check the pork for doneness; the juices should run clear with no trace of pink when pierced.

5.Cover with foil, insulate (I use tea towels) and allow to rest for 15 minutes.

6.Discard the skin from the squash. Purée with plenty of seasoning, nutmeg and the mascarpone.

7.Gently heat, then scrape into a warm dish and top with pecorino shavings. Serve with the pork.