Dinner’s Ready

Rub pork skin with oil and salt, turn oven to roast cycle and 180C. Place pork belly on top of sage leaves in pan and put in oven. Cook 20 minutes till skin blisters and crackle appears, reduce temperature to 150C and pour in enough milk to come half way up piece of pork. Cook for 2 hours or until juices clear. In a pan, heat knob of butter and gently saute cauliflower, apple, onion and garlic until soft. Season with salt and pepper. Do not burn. Add chicken stock and reduce. When liquid disappears place ingredients into whizz and puree. Add cream or milk to get a puree consistency. (Cream adds a richness) Not too thin. When meat cooked allow to rest. Carve and serve on top of cauliflower puree with roasted seasonal vegetables and steamed greens.