Roast Pork Belly, Apple Stuffing & Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Pat your pork belly dry with kitchen paper, then score the fatty side of the pork belly in a criss-cross pattern and season with a generous pinch of salt

Heat a large, wide-based pan (preferably non-stick) over a high heat, once hot, add the pork belly, fat side down and cook for 4 min, then flip and cook for 1 min further

Transfer the pork belly to a baking tray (skin side up) and put the tray in the oven for 45 min or until cooked through (no pink meat!) and reserve the pan

While the pork is cooking, grate your apple[s] (skin on)

Peel and finely slice half your red onion[s], then grate the remaining onion

Add the grated onion and apple to a bowl with your panko breadcrumbs, half your dried sage and a generous pinch of salt

Give everything a good mix up until fully combined, then roll the mixture into 3 stuffing balls per person and add them to the tray with the pork belly

Return the tray to the oven for the remaining cooking time

Chop your potatoes (skins on) into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork tender

Once done, drain and return to the pot to steam dry

Reboil a kettle

Return the reserved pan to a medium heat with any remaining oil (if your pans looking a little dry add a drizzle of vegetable oil) and add the sliced onion with a pinch of salt and cook for 6-8 min or until softened

Dissolve your beef stock mix in 250ml [350ml] [450ml] boiled water

Rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other and slice into thin strips

Peel and finely chop (or grate) your garlic

Cut 2 pieces of tin foil approx. the size of an A3 sheet of paper and layer them over each other

Add the sliced spring greens to the middle with the chopped garlic, a knob of butter and 2 tbsp [3 tbsp] [4 tbsp] water

Scrunch the edges of the foil around the greens to form a sealed parcel, then add to a baking tray and put in the oven for 10-12 min or until they're tender – these are your garlicky greens

Once the onion has softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour to the pan and cook for 1 min, then add the beef stock with the remaining dried sage

Bring to the boil over a high heat and cook for 3-4 min or until thickened to a gravy-like consistency – this is your sage & onion gravy

Once everything's done, return the drained potatoes to a low heat with a knob of butter and a splash of milk and mash until smooth