Shoulder of pork is great value and full of flavour and I’m going to show you how I like it cooked. This classic Italian roast pork is traditionally served on special occasions like Christmas, weddings and christenings. I find that the shoulder has just the right balance of meat and fat.

While in Italy with the Simply Better team to see production of Parmigiano Reggiano recently, I learned a lot about Parmesan too. I was amazed at how detailed the regulation was. They are so particular: the area where the cows graze – around Bologna – is strictly defined and the cows can only eat hay. It really opened my eyes.

Bacon and peas is a classic taste combination. The wine and the bacon jazz up the garden peas. It is also lovely with roast chicken, or pasta, or cold as a salad. I always keep a bag of frozen peas in the freezer for emergencies. They are very handy.

Porchetta with sautéed potatoes

Serves 10 to 12

4kg (9lb) boneless shoulder of pork with rind

10 long, fresh rosemary sprigs

6 garlic cloves, finely chopped

6 tbsp chopped fresh flat-leaf parsley

75g (3oz) freshly grated Parmesan cheese

For the sauteed potatoes

1.4kg (3lb) small new potatoes, well scrubbed

175ml (6fl oz) Donegal Rapeseed oil

8 garlic cloves, lightly smashed and peeled

sea salt and freshly ground black pepper

1. Put the pork on a clean surface, cut loose any butcher’s strings and open out. Roughly chop the leaves from three rosemary sprigs and sprinkle over the pork. Sprinkle also with the garlic, parsley and Parmesan and season generously. Roll the pork back up tightly to enclose the filling completely.

2. Tie with string at 2cm (¾in) intervals to keep the meat in shape. If the skin is not already scored, use a small sharp knife to score the skin between the strings. Sprinkle with salt, then slip the remaining rosemary under the strings.

3. If you prefer it to have a softer, chewy skin, which is traditional, preheat the oven to 190°C, (375°F/gas mark 5) and roast it straight away for 20 minutes per 500g (1lb 2oz) plus 20 minutes. For example, if your joint is exactly 4kg (9lb), it will take three hours. If you want it to have a crunchy crackling (this makes it harder to carve), leave it at room temperature for at least two hours and dry the excess water with kitchen paper before roasting. Cook as above, but up the oven to 220°C, (450°F/as mark 7) for the last 20 minutes of cooking time.

4. Remove from the oven and leave to rest for a good 30 minutes, as porchetta is best served warm, rather than piping hot.

5. To sauté the potatoes, first cook them in a pan of boiling salted water until tender, then drain. Heat the oil in a large frying pan (or two, depending on size) over a fairly high heat and add the garlic, followed by the potatoes. Allow to brown on all sides over a fairly high heat, tossing occasionally. Season to taste.

6. Carve the porchetta into thin slices (an electric carving knife can be very useful here) and arrange on warmed plates with the sautéed potatoes.

Braised peas with bacon

Serves eight to 10

1 tbsp Donegal Rapeseed oil

4 rindless streaky bacon rashers, diced

2 leeks, trimmed and finely chopped

2 spring onions, trimmed and thinly sliced

2 garlic cloves, thinly sliced

100ml (3½fl oz) dry white wine

150ml (¼ pint) chicken or vegetable stock

450g (1lb) frozen garden peas or petits pois

1 tbsp fresh mint leaves, roughly torn

25g (1oz) butter

sea salt and freshly ground black pepper

1. Heat the oil in a large pan and sauté the bacon over a medium heat until crisp. Scoop out and set aside.

2. Tip the leeks into the pan that still has the oil in it with the spring onions and garlic and cook over a low heat for five minutes, until softened, tossing occasionally to ensure it cooks evenly. Pour in the wine and bring to a simmer.

3. Add the stock and the peas and simmer for three minutes. Return the bacon to the pan with the mint, butter and season to taste. Allow to just heat through and serve immediately in a warmed dish.CL