Ingredients

Ingredients For the stuffing

• 5 tbsp olive oil

• 2 lemons, juice and zest

• 4 cloves garlic, finely chopped

• 1 bunch fresh flatleaf parsley, finely chopped

• 2 tbsp finely chopped fresh sage

• sea salt and freshly ground black pepper

For the pork

• 2kg/4lbs 6½oz pork belly, skin scored (you can ask your butcher to do this for you)

• salt and freshly ground black pepper

• 600g/1lb 5oz pork tenderloin

• sea salt, for rubbing

For the gravy

• 1-2 tbsp olive oil

• 1kg/2lb 3oz pork bones

• 1 onion, peeled

• 1 carrot, peeled, finely chopped

• 1 stick celery, chopped

• ½ leek, chopped

• 1 sprig fresh thyme

• 100ml/3½fl oz dry white wine

• 500ml/18fl oz fresh chicken stock

For the ratatouille

• 1 onion, peeled, cut into wedges

• 1 large aubergine, chopped

• 1 yellow pepper, stem and seeds removed, chopped

• 1 red pepper, stem and seeds removed, chopped

• 2 courgettes, chopped

• 1 garlic clove, peeled, roughly chopped

• 150ml/5fl oz olive oil

• salt and freshly ground black pepper

• 200g/7oz tomatoes, chopped

• 1 tbsp tomato purée

• 1 tbsp chopped fresh basil

For the roast potatoes

• 5 tbsp olive oil

• 6 large potatoes, such as Maris Piper, peeled and quartered, parboiled until just tender

• 2 sprigs fresh rosemary

• 6 cloves garlic, skins left on

• sea salt and freshly ground black pepper

For the glazed apples

• 1 Bramley apple, core removed, thinly sliced into rounds

• 2 tbsp brown sugar

Description

Recipe Uses 5 Tbsp Olive Oil, 2 Lemons, Juice And Zest, 4 Cloves Garlic, Finely Chopped, 1 Bunch Fresh Flatleaf Parsley, Finely Chopped, 2 Tbsp Finely...

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