Ingredients

Ingredients For the belly pork

• 1.8kg/3lb 12oz belly pork, skin on

• 1kg/2lb 4oz rock salt

• freshly ground black pepper

• 1 tbsp groundnut oil

For the monkfish

• 300g/10½oz monkfish cheeks (available from some fish mongers)

• 4 tbsp sea salt

• 175ml/6fl oz soy sauce

• 10ml/½fl oz aged balsamic vinegar

For the avocado terrine

• 1 ripe avocado, peeled, finely sliced

• olive oil

• ½ lemon, juice only

For the peanut milk foam

• 500g/18fl oz semi-skimmed milk

• 2 tsp liquid glucose (available in the baking section of some supermarkets)

• 200g/7oz salted peanuts, toasted

For garnish

• 50g/1¾oz each pine nuts, pumpkin seeds, sunflower seeds, shaved almonds

• 100g/3½oz watercress and pea shoots

• 1 Granny Smith apple, shaved (rubbed with a little lemon juice to prevent browning)

• 1 cauliflower, cut into florets, very thinly sliced

• 2 tbsp chopped fresh coriander, leaves only

Description

Recipe Uses 1.8kg/3lb 12oz Belly Pork, Skin On, 1kg/2lb 4oz Rock Salt , Freshly Ground Black Pepper, 1 Tbsp Groundnut Oil , 300g/10½oz Monkfish...

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