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Ingredients

• 50 ml olive oil
• 2 onions, peeled and sliced into half moons
• 1 large knob fresh ginger, peeled and cut in half
• 1 kg rhubarb, cut into chunks and washed
• 500 g light soft brown sugar
• 200 ml red wine vinegar

• 2 kg pork belly
• 1 lemon, juice only

• 2 tbsp wholegrain mustard
• 25 ml white wine vinegar
• 150 ml olive oil

• 250 g French beans
• 2 shallots, finely sliced
• 1 small bunch wild garlic

Description

Matt Tebbutt’s Tart Rhubarb Chutney Offers The Perfect Contrast To This Rich And Fatty Cut Of Meat

UK TV