Delicious UK - (02)February 2020

Herbyhasselback

potatoes

SERVES6.HANDS-ONTIME 10 MIN,

OVEN TIME 45-60 MIN

COOK’S

TIP

Roastthepotatoesinthe

ovenalongsidethepork

afterit’sbeeninfor

3 hours,leavingthemintheoven

whenthetemperaturereturns

to220°C/200°Cfan/gas7 – the

potatoes will take up to 1 hour.

• 1kgcharlottepotatoes, peeled


• 2 tbspoliveoil


• Handfulroughlychoppedfresh
  herbssuchas sage, thyme and
  rosemary

1 Setonepotatoata timeinthe

bowlofa woodenspoonthen,

usinga sharpknife,cutslicesat

4mmintervals(thespoonwill

stopyoucuttingallthewaydown,

keepingthepotatoinonepiece).

2 Putthepotatoesona baking

tray,thentosswitholiveoil,

herbs,somesaltanda grinding

ofpepper,makingsuresome

oftheherbsandoilgetintothe

slits.Roastfor45-60minutes

untilthepotatoesarecrisp and

golden(seecook’stip).

PERSERVING154kcals,3.8gfat

(0.6gsaturated),2.9gprotein,

25.6gcarbs(2.1g sugars), trace

salt, 3g fibre

THEMEATYMAIN

Slow-roastporkbelly

withlemon,parsley

andcapergremolata

SERVES6.HANDS-ONTIME 30 MIN,

OVEN TIME 4 HOURS 10 MIN

• 2kgpieceBritishfree-range
  porkbelly,boneless(askyour
  butchertoremove,scoreand
  reservetheporkbellyskin for
  youina singlepiece)


• Knobofbutter,softened


• 2 tbspchoppedfreshsage


• 1 tspfennelseeds,toasted
  andlightlyground in a pestle
  andmortar


• 300mlgood quality chicken
  stock


• 300mldrywhitewine


• 2 tbspoliveoil


• 4 tbspcapers, rinsed and
  dried


• Finelygratedzest2 lemons


• 1 garlicclove, finely
  chopped


• 4 tbsproughlychopped
  freshparsley


• Babycarrotsto serve
  (optional)

you’llalsoneed...

• Roomyroastingtin;kitchen
  string;kitchenscissors;baking
  traylinedwithcompostable
  baking paper

1 Heattheovento220°C/

200°Cfan/gas7. Laythepork

bellyflatona worksurface.Mix

togetherthesoftenedbutter,

sage,fennel,a littlesaltand

a grindingofblackpepper.Rub

themixturealloverthepork,

spreading it thinly. Roll up the

bellyina cylindershape,putthe

skinbackontoptocoverthewhole

joint,thenusekitchenstringtotie

theskinfirmlyinplaceat2cm

intervals,tyingsecurely.Putthe

porkasideintheroastingtin.

2 Pourthestockandwinearound

themeat,thentransfertotheoven

androastfor 20 minutes.After 20

minutes,wrapthewholeroasting

tinlooselyinfoil,turndownthe

oventemperatureto150°C/130°C

fan/gas2 andreturnthetintothe

oventoroastfora further3½hours.

3 Meanwhile,heattheoliveoilina

smallfryingpanuntilhot.Addthe

capersandfryfor2-3minutesuntil

crispandgolden.Removefrom the

pan.Setthecapersaside.

4 After3½hours,removethepork

fromtheoven.Increasethe

temperatureto220°C/200°Cfan/

gas7. Snipthestringholdingthe

porkskinandtransfertheroastto

a board(becarefulasit willbevery

hot).Wraptheporkbellyinthefoil

andsetasidetorestfor 20 minutes.

Meanwhile,pourthepork juices into

asmallsaucepan.

5 Usingkitchenscissors,cutthe

porkskinintothinstrips.Arrange

onthelinedbakingtray,thenroast

intheovenfor 20 minutesmore

oruntiltheskin is beautifully crisp

andgolden.

6 Meanwhile,spoonoffanddiscard

thelayeroffatsittingontopofthe

juicesinthesaucepan.Setthepan

overa mediumheat,bringtothe

boilandsimmerfor 10 minutesor

untilreducedslightly.Take off the

heatandkeepwarm.

7 Ina smallbowl,combinethe

crispycapers,lemonzest,garlic

andparsleytomakethegremolata.

Carvetheporkintoslices,then

arrangeonwarmedplates.Top

withthegremolataandstripsof

crispycrackling,thenservewith

thehasselbackpotatoesand

caramelisedapples,plussteamed

carrotsif you like, all drizzled with

thegrav y.

PERSERVING831kcals,61gfat

(20.2gsaturated),67.6gprotein,

2.3gcarbs(0.8g sugars), 1.4g salt,

1.3g fibre →

SUSYATKINS’WINEPICKS
Soupdoesn’tnecessarilyneedanotherliquidwithit
butanAlsacepinotblancwouldworknonetheless.
Forthegloriousporkbellycrackopenanapple-tinged
SouthAfricancheninblanc,andforthebloodorange
tartmakeit a sweetgoldenFrenchmuscat.