Roast pork with apple and fennel purée

SERVES 2-3 2 apples, cored and cut

into wedges

1 large fennel bulb, sliced

Olive oil

1.3kg pork belly roasting joint 150g purple sprouting broccoli ½ red chilli, thinly sliced

(optional)

1 Preheat the oven to 180°C/350°F/gas 4. Put the apple wedges and fennel in a roasting dish and rub lightly in olive oil. Roast for 30min, or until soft and turning golden at the edges and when they will squash easily when squeezed. Remove and set aside, and increase the oven temperature to 220°C/425°F/gas 7.

2 If the pork skin isn’t already scored, score it at regular intervals, using a sharp knife. Drizzle a small amount of olive oil over the scored skin, along with a generous pinch of sea salt, and rub into the cuts.

3 Place in a roasting tray and cook at the top of the oven for 15min, until the skin starts to blister and turn golden. Reduce the oven temperature to 180°C/350°F/gas 4 and roast for another 2-2½ hours, checking the crackling regularly: crispy is perfect, burnt is bad.

4 While the pork is roasting, place the cooked apple and fennel in a food processor with 2-3tsp water, and process to a smooth purée. Alternatively, you can leave the apple and fennel whole if you prefer.

5 When the pork is almost done, steam the broccoli for 5-6min, until just tender, adding a little chilli if you like. Serve with the purée, pork and crackling.