Pork Belly, Sprout Mash & Spiced Red Cabbage

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Score the fatty side of your pork belly in a criss-cross pattern by drawing a sharp knife through the skin, then season with a pinch of salt

Heat a large, wide-based pan (preferably non-stick) over a medium heat and once very hot, add the pork belly, fat-side down and cook for 3-5 min or until nicely coloured

Transfer the pork belly, fat-side up, to a baking tray (use tin foil to avoid mess!) and save the pan (and juices) for later

Put the tray in the oven for 40-45 min, or until it's crisp on the outside and cooked through

Once done, leave the pork to rest

Meanwhile, boil a kettle

Add your shredded red cabbage, balsamic vinegar, sultanas, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt to an oven-proof dish (or casserole dish with a lid) and give everything a good mix up

Cover the dish tightly with tin foil (or a matching lid) and put the dish in the oven for 35-40 min or until the cabbage is cooked

Meanwhile, peel your potatoes and cut them into large bite-sized pieces

Cut your Brussels sprouts in half

Add the potatoes and Brussels sprouts to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Meanwhile, dissolve your beef stock cube in 200ml [275ml] [350ml] boiled water

Return the pork pan to a medium heat with approx. 1 tbsp [1 1/2 tbsp] [2 tbsp] of the reserved juice

Once hot, add 2 tsp [3 tsp] [4 tsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk in the beef stock and cook for 1-2 further or until a smooth gravy remains

Stir in your spiced plum chutney – this is your spiced plum gravy

Once the potatoes and sprouts are cooked, drain and return them to the pot

Return the pot to a low heat and add a splash of milk and a large knob of butter

Mash until smooth – this is your sprout mash