Ingredients

Ingredients For the pork belly

• 2 tsp salt

• 500g/1lb 2oz pork belly, skin scored on the diagonal 6 or 7 times using a sharp knife

• 1 tbsp vegetable oil

For the sausage Wellington

• 1 tsp olive oil

• ½ onion, diced

• 4 good-quality pork sausages

• handful fresh sage leaves

• 2 slices white bread

• 2 tbsp dry cider

• salt and freshly ground black pepper

• 4 sheets filo pastry

• plain flour, for dusting

• 1 free-range egg, lightly beaten

For the gammon, black pudding mash and apple crisps

• 3 floury potatoes, such as Maris Piper, peeled and cut into chunks

• 1 red eating apple, cored and thinly sliced

• 50g/2oz black pudding, thickly sliced

• 1 x 200g/7oz slice smoked gammon steak (about 1.25cm/½in thick), cut into 4 x 5cm/2in circles

• 200ml/7fl oz single cream

• 75g/3oz butter

• freshly ground white pepper

For the roast vegetables

• 2 raw beetroots, peeled and quartered

• 12 baby carrots, trimmed

• 4 parsnips, cut into pieces roughly the same size as the baby carrots

• 6 baby turnips, trimmed

• 4 garlic cloves, left whole

• 2 tbsp fresh thyme leaves

• 2 tbsp balsamic vinegar

• 3-4 tbsp olive oil

For the apple and blackberry sauce

• 1 cooking apple, peeled, cored and diced

• 225g/8oz blackberries

• 3 tbsp dry still (flat) cider

• 1-2 tsp Calvados

• caster sugar, to taste

Description

Make The Most Of British Pork With This Sophisticated Recipe That Includes Belly Pork, Sausages And Gammon.

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