Porchetta:

1. Place roast in a baking dish that has broth covering the bottom in a preheated oven at 350 °F. Cook based on about 30 minutes cooking time per pound.
2. Cook until the centre of the pork registers 160F temperature. Remove, cover and let rest for 15 minutes before serving.
3. Plate by placing a few spoonfuls of creamy parmesan beans the porchetta slice on top and the apple & fennel salad on the side.

Creamy Parmesan Beans

1. Heat a pot over medium heat and add olive oil. Add the shallots and cook for 4-5 minutes until softened. Then add the minced garlic and cook for 2 more minutes.
2. Add beans to the pot with 3 sprigs of thyme, 1/2 tsp coarse salt and pinch of pepper. Stir in the flour until it coats the beans and then add in chicken broth and bring to a boil.
3. Turn heat down and cook at a simmer for 15-20 minutes until mixture starts to thicken.
4. Remove thyme sprigs. Use a potato masher or fork and smash some of the beans, add in the cream, parmesan cheese and stir to create a thicker consistency. Cook over low heat at a simmer for 10 more minutes until it thickens further.
5. Taste and season with more salt and pepper if needed.
6. Serve topped with parsley and a drizzle of olive oil.

Apple & Fennel Salad Instructions:

1. Preheat the oven to a low broil. Toast walnuts for 3-5 minutes until starting to brown.
2. Make the dressing: whisk together or shake in a jar all of the ingredients and set aside.
3. Core the apple and slice thinly. Remove the core from the fennel bulbs, slice bulb in half and then slice thinly.
4. Just before serving, toss together the apple slices, fennel slices and arugula with the dressing. Then top with walnuts, parmesan cheese and fennel fronds to serve.