Step 1

Preheat your oven to full whack. Lay your pork loin out in front of you, pat the skin dry with kitchen paper, then use a sharp knife, or a Stanley knife, to score the skin about 1cm deep at roughly 1cm intervals. If you’ve got a good relationship with your butcher, you can ask him to do this for you. Pick the rosemary leaves and peel and finely slice the garlic. Bash both with the fennel seeds and a tablespoon of sea salt in a pestle and mortar. Keep bashing until the mixture is nice and fine, then rub it all over the pork — making sure you get it into the incisions. Place the pork on a roasting tray, scatter with the whole rosemary sprigs, then put into your hot oven. Immediately turn the temperature down to 200°C/400°F/gas 6 and roast the pork for 1 hour 20 minutes or until crisp, golden and cooked through. If the crackling isn’t as crisp as you would like it, remove the skin from the pork and place under a hot grill for 5 to 10 minutes. Meanwhile, get your salad together. Wash and spin-dry all of your leaves, then put them in the fridge until you are ready to go. For the yoghurt dressing, pick and roughly chop the parsley leaves. Deseed and finely chop the chillies and add to a bowl with the parsley and yoghurt. Add a good squeeze of lemon juice, a drizzle of extra virgin olive oil and a nice big pinch of salt and freshly ground black pepper. Mix well, then set aside. Just before you want to serve your kebabs, pop your pitta breads in the oven for a few minutes or warm them in a griddle pan. Serve the pork on a board with a big carving knife, salad leaves, a pile of warm pittas and bowls of chilli yoghurt. Let everyone carve their own pork and help themselves to a beautiful kebab.