Roasted pork belly with apple fritters, spring onion mash cakes and red wine gravy

Bake for about 1 hour.

After the pork belly has baked for 1 hour, reduce the heat to 170 C, add the potato cakes and streaky bacon to the baking tray and bake for a further 20 minutes.

To make the apple fritters, dip the apple slices into the reserved beaten egg, shake off excess then press into breadcrumbs. Chill until needed. Heat a saucepan with some oil and deep or shallow fry the apple fritters until golden.

Prepare the cabbage: In a saucepan melt a little butter over low heat. Add the cabbage and a good splash water. Wilt down with the lid on until cooked, about 5 minutes.

In a separate saucepan, heat the wine, Bisto (already mixed with water), salt and pepper, 1 knob butter and bay leaf. Remove baking tray from oven. Assemble dish with 2 to 3 pork belly slices in middle of plate. Take 1 potato cake, dollop with cabbage and top with another potato cake. Dollop some apple sauce on the plate and top with 2 apple fritters and a bacon slice garnish if using. If there are any meat juices from baking, add to the gravy and drizzle the gravy over the plate.