date:Dec 18, 2012
e chilli flakes over the ham and then roll up the loin, starting from the open-ended side, keeping as tight a roll as you can. Secure the meat with string at 3-4cm/1-1in intervals, knotting the lengths of string firmly.
5. If you're using regular thread rather than cook's twine, dampen it first. Cut the onion or shallots into thick slices without peeling them, and sit them in the bottom of a roasting tin to make the flavour-platform for the pork. Add the reserved stalks from the oregano, sit th