Season and roast your pork belly to perfection and let the flavours speak for themselves
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Peel 6 potatoes and slice away the two longer sides so the potatoes lie flat on both sides. Melt 85g/3oz butter in a frying pan, then add the potatoes and cook for about 3 mins on each side. Add 3 finely chopped garlic cloves and 300ml/½pt chicken or veg stock to the pan with some seasoning, then bring to the boil. Reduce the heat to very low, cover with damp greaseproof paper and cook for 40-45 mins until stock has been absorbed and the potatoes are tender.
Wilted cos lettuce
Heat 1 tbsp rapeseed oil and 25g/1oz butter in a frying pan until the butter turns brown. Tip in 2 shredded cos lettuces and cook for 2-3 mins or until just wilted. Add some seasoning and juice ½ lemon, then serve immediately.
Hot buttered beetroot
Cook 3 medium trimmed and unpeeled beetroot in a large pan of boiling salted water for 20-25 mins or until tender. Allow to cool slightly, then pop on a pair of rubber gloves and peel off the skins. Chop the beetroot. melt 25g/1oz butter in a frying pan. Add 1 tbsp chopped thyme leaves and cook for 1 min. Add the beetroot and toss to coat in the thyme butter.