TV cook, YouTube sensation and mum of two Michela Chiappa was challenged by Weber® barbecues to vacate her kitchen and cook her traditional family Sunday Roast on the barbecue; proving that a Weber® barbecue is for life, not just for Summer!

Visit to watch and cook-along as Michela is convinced of the benefits of Winter barbecuing. Or why not take the Weber® #roastwiththemost challenge and try Michela’s exclusive roast recipe for yourself….


Serves 4.

Prep Time 20mins

Cooking Time 75mins


  • Pork loin (with skin removed)
  • Honey

For the crust:

  • 2 handfuls of breadcrumbs 
  • Dried oregano
  • Zest of 1 lemon
  • Fresh rosemary
  • Grated parmesan
  • Salt and pepper
  • 2 bulbs of fennel 
  • 1 stick of celery
  • 2 handfuls of grated parmesan
  • A good glug of olive oil
  • Salt and pepper

In the kitchen:

  • Add the breadcrumbs to a mixing bowl, followed by the oregano, lemon zest, fresh rosemary, grated parmesan, salt and pepper. 
  • Next, take your pork loin and rub it all over in runny honey. This will help your herbed breadcrumb mix sick to the meat. 
  • Apply the crumb mix to the pork and set aside. 
  • For the roast celery and fennel, wash the vegetables and slice lengthways or cut into chunky wedges.
  • Place the vegetables in a large pan of gently simmering water, making sure both the celery and fennel are well submerged. Cook for 4-5 minutes. 
  • Once tender, drain and allow the vegetables to dry off for a few minutes. 
  • Place the cooked vegetables in a Weber® Styleâ„¢ Grill Pan. Drizzle with olive oil and a couple of generous handfuls of grated parmesan. Finish with salt and pepper to taste. 
  • Take the pork and place it centrally on top of the vegetables on the grill pan. 

At the barbecue:

  • Prepare the barbecue for medium to low indirect heat. If the barbecue is too hot, the crumb coating on the meat can burn, so it’s important to take care when getting your temperature right.
  • Place the tray of fennel, celery and pork centrally on the barbecue and roast with the lid down for around 1 hour and 15 minutes. 
  • Using a digital probe, check whether the meat is cooked through. You should be looking for a core temperature of 72°C.
  • Once you have removed the meat, allow it to rest for at least 15 minutes before carving. This will allow the meat to retain its juices for the most succulent results. 
  • Carve the pork loin into thin slices and serve with the roast fennel and celery. 


Serves 4.

Prep Time 5mins

Cooking Time 10-15mins


  • 1kg of small (baby) carrots 
  • 80g of butter
  • 30g Demerara sugar
  • A pinch of sea salt

In the kitchen:

  • Cut the carrots into thin lengths or batons. If you are using baby carrots, you will only need to cut them in half. There is no need to peel smaller carrots, however you may prefer to do so for larger carrots. 
  • Add the cut carrots straight into a heavy based pan.
  • Cut the butter into knobs and add it over the carrots, along with the sugar and salt. 
  • Cook on a medium direct heat for around 15 minutes until the carrots have softened and are showing signs of caramelising. 
  • Serve immediately. 

Michela Chiappa’s Sunday Roast is part of Weber®’‘s Sunday Sessions where celebrities and chefs share an insight into their Sunday traditions and favourite roast recipes. Watch as Radio 1 presenter Chris Stark attempts to impress his’in-laws’, rugby legend and Masterchef winner Phil Vickery creates a family feast and join chefs Aldo Zilli and Tom & Henry Herbert as Weber® demonstrates just why barbecuing benefits your roast dinner.

The Weber® Sunday Sessions are available now via