None!

Nutrition	%GDA	Range
Energy Kcal	921
Protein	125.76%
Other Carbohydrate	9.91%
Sugar	5.71%
Fat Saturated	114.81%
Fat Unsaturated	74.91%
Fiber	24.15%
Sodium	13.59%
Salt	13.70%

1. Preheat your oven to its highest setting. 2. Tear or roughly chop your mushrooms thick, thin and wonky, it doesn't matter, you want it chunky and rustic. Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. 3. Fry everything off for about 10 minutes until the mushrooms are browning a little around the edges. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Once cool, add the bread and toss together. 4. Now turn your attention to the pork. Lay the loin and belly on a board, fatty-side down, and use a knife to make a little pocket between the loin and the belly meat. 5. Stuff the cooled mushroom mixture into the pocket, then season well all over with salt and pepper. If you've got any garlicky, thyme and lemon juices left in the pan, pour these over the pork for some wonderful added flavour. Rub all the seasoning and juices into the pork. 6. Roll the belly around the loin and tie it tightly with 5 or 6 pieces of string to keep it all in place. If your butcher gave you the bones, scatter them around the bottom of an appropriately sized roasting tray you want the pork to sit quite snugly in the tray - and put the meat on top. 7. Place in the oven and immediately turn it down to 180