The night before cooking, score the skin of the pork using a sharp knife. Combine the salt, fennel seeds, chilli and lemon zest in a bowl, and rub over the pork using your hands, getting it into the cuts. Put in a roasting tin, cover and chill overnight.

Heat the oven to its highest setting for 30 mins, then roast the pork for 20 mins. Tip in the shallots and wine. Lower the heat to 180C/160C fan/gas 4 and cook for a further 2 hrs. Pour the liquid from the tin carefully into a saucepan. Turn the oven back up to its highest setting and cook for 30 mins more until the pork skin is crackled. For gently blushing pink pork, cook for another 5 mins – it can burn easily so keep an eye on it. Leave to rest, covered, for 30 mins.

Stir the beans, along with the liquid from the cans, into the pan with the reserved roasting juices. Add the rosemary and artichokes, then crumble in the stock cube and simmer, uncovered, for 15 mins.

Carve the pork and serve with the beans and greens, dressed with the lemon juice and olive oil.