Crispy roast porchetta with charred onion petals and thyme brown butter

• Preheat the oven to its highest temperature. Using a very sharp knife, make closely spaced incisions into the pork skin, taking care not to cut into the meat.
• Rub the salt all over, opening up the incisions slightly to ensure the salt covers the pork. Place on a roasting rack on a baking tray and roast for 30 minutes.
• Reduce the heat to 180°C and roast for a further 1½ hours.

To make the onion petals, heat a large frying pan. Place the onions in the pan, cut side down, and char. Allow to cool slightly, then separate the petals.

To make the thyme brown butter, heat the butter over a low heat, swirling the pan, until it is golden in colour. Add the lemon juice and thyme.

To serve, slice the pork and serve with the onions, drizzled with the butter, and creamy mash or polenta if you like.