Cured crispy pork belly with roasted fennel and celeriac puree
small whole pork belly fennel bulb, quartered
lemon, juiced dash of olive oil to lightly coat salt and pepper (to season)
Salt rub
500g rock salt 2 tsp fennel seed 1 tsp chilli flake 1 tsp peppercorn
Celeriac puree celeriac, peeled and chopped 1 brown onion, chopped 3 garlic cloves, peeled
500ml chicken stock
200ml cream a good crack of pepper
To make the salt rub
Place all ingredients in a bowl and mix. Dry and score pork belly, rub with salt mix and cure overnight.
Cook the pork
Quarter the fennel and keep in the fridge until ready to use.
Wash the salt from pork belly, place skin side down in roasting tray, line with parchment paper or nonstick foil. Add weight (another tray, skillet or heavy pan, if you have one. This will stop the pork from curving/bending while cooking).
Cook in a preheated oven at 200degC for a 1 hour. Remove, turn belly skin side up and add quartered fennel bulb and return to oven to cook for 1015 minutes or until skin is super crispy.
Celeriac puree
When the pork belly has 20 minutes to cook, make the celeriac puree (this can also be made in advance and reheated).
Put all ingredients in a large pot and bring to a light boil. Let it boil for approximately 20 minute or until celeriac is easily pierced with a fork. Add all ingredients to a blender and blitz on low for 1 minute then on high speed until smooth and creamy. Add a touch more cream to thin if it’s looking too thick. Taste and season and needed.
To serve
Add puree to middle of plate, top with pork belly and roasted fennel bulb.
AN indispensable ingredient in our house these days is labneh. For many you may ask and what is that?
My tours to Turkey introduced me to this versatile essential Middle Eastern staple. It's made by removing excess whey from salted yoghurt, which results in a velvety, cream cheeselike spread with a lightly sour note. I add lemon juice as well.
It's eaten on bread and topped with olives, mint, tomato, cucumber and olive oil.
I always have a pottle of this extremely simple labneh in the fridge and use it for a predinner spread topped with a variety of toppings alongside toasted bread, or serve these flavoursome side dishes as an accompaniment with meats. It is especially delicious with chargrillled barbecued vegetables and everything from sausages, kebabs, lamb chops to a fillet of beef.
I have to say my favourite topping is grilled figs — caramelised with pomegranate molasses and olive oil — but they are well out of season at the moment.
The adaptability of lanbeh is never ending and it can help to bring out your creativeness.
My son’s favourite topping is called ‘‘Atom’’ and is made by frying 810 dried red peppers until crisp, 2 cloves garlic, crushed, 1⁄4 cup olive oil, pinch salt, 1⁄2 teaspoon paprika, 1⁄2 teaspoon chilli flakes. Heat together and drizzle over cold yoghurt.