THE MAIN EVENT

SLOW-COOKED PORK BELLY WITH CIDER JUS

Ready in 3 hours 20 minutes, plus marinating time

INGREDIENTS

2kg bone in pork belly
½ tbsp sea salt flakes
3 garlic cloves
10 juniper berries
1 tbsp rapeseed oil
2 onions, sliced with skin on
3 apples, thickly sliced
300ml medium cider

METHOD

1. Ask your butcher to score the pork skin and slash the meat to help the marinade work its way in. Keep the pork uncovered, skin side up in a fridge for 24 hours to ensure the skin dries out.

2. Place the salt, garlic and juniper berries in a pestle and mortar and bash until well combined. Rub into the meat side of the pork and allow to marinate for a couple of hours. Allow the meat to come to room temperature for 1 hour before roasting.

3. Place the onion, apples and cider in the base of a roasting tin and set the meat, skin side up on top of them. Drizzle with the oil and sprinkle with salt flakes. Preheat the oven to 180°C/160°C fan assisted/Gas 4. Roast the pork for 21/2 hours, turn the oven up to 220°C/200°C fan assisted/Gas 7 and roast for another 30 minutes until the skin has crisped and crackled. Allow to stand for 15 minutes before carving.

BACON AND APPLE BRAISED NEW POTATOES

Ready in 35 minutes

METHOD

1. Heat a heavy-based pan, add 15g butter and fry 2 cored and chopped Braeburn apples for 2-3 minutes until lightly caramelised. Remove with a slotted spoon and set to one side.

2. Add 50g chopped smoked streaky bacon and fry for 2-3 minutes until nicely browned. Add 1kg new potatoes that have been cut in half with 200ml vegetable stock, place a sheet of baking parchment over the top and cover with a tight-fitting lid. Gently cook for 20 minutes until tender.

3. Return the apples to the pan, cook for 2 minutes, season with pepper and scatter with 4 tbsp chopped fresh parsley just before serving.

CARRAWAY BRAISED RED CABBAGE

Ready in 1 hour 45 minutes

METHOD

1. Heat 25g butter until melted, add 1 tsp caraway seeds and cook for 2 minutes until aromatic. Stir in 1 halved and finely sliced red onion, 900g finely shredded red cabbage, 50g soft brown sugar, 3 tbsp cider vinegar and 200ml red wine.

2. Season well then bring to the boil, cover and simmer for 1 hour 30 minutes until perfectly tender.