Roast pork belly with apple cider grav y

For really good crackling, make sure you score right through the skin and fat, making sure not to cut through to the meat, or get your butcher to do it for you. SERVES 6 PREP 15min, plus resting COOK about 3hr 5min

• 1.4kg (3lb) pork belly, skin scored

• 2tbsp olive oil

• 1tbsp coarse sea salt

• 6 small eating apples

• 2tbsp plain flour

• 500ml (17fl oz) dry cider

• 1tsp caster sugar

1 Preheat oven to 220°C (200°C fan) mark 7. Place the pork in a large, shallow roasting tin. Rub half the oil and the salt all over skin. Roast for 30min. Turn oven down to 180°C (160°C fan) mark 4 and continue to roast for 2hr.

2 After 2hr, rub apples with remaining oil and add to tin around pork. Turn oven up to 220°C (200°C fan) mark 7 and roast for 30min. Transfer pork and apples to a board.

3 Spoon off most of the fat from the tin and place over a medium heat.

Add the flour and cook for 1min, stirring. Add the cider and 200ml

(7fl oz) water gradually, stirring for 3-5min, until thickened. Add the sugar and season to taste.

4 Serve with the apples and gravy, and vegetables and mash, if you like. PER SERVING: CALS 739; FAT 51g; SAT FAT 18g; CARBS 18g