Ingredients

• 5 tbsp olive oil
• 2 lemons
• juice and zest
• 4 cloves garlic
• finely chopped
• 1 bunch fresh flatleaf parsley
• finely chopped
• 2 tbsp finely chopped fresh sage
• sea salt and freshly ground black pepper
• 2kg/4lbs 6½oz pork belly
• skin scored (you can ask your butcher to do this for you)
• salt and freshly ground black pepper
• 600g/1lb 5oz pork tenderloin
• sea salt
• for rubbing
• 1-2 tbsp olive oil
• 1kg/2lb 3oz pork bones
• 1 onion
• peeled
• 1 carrot
• peeled
• finely chopped
• 1 stick celery
• chopped
• ½ leek
• chopped
• 1 sprig fresh thyme
• 100ml/3½fl oz dry white wine
• 500ml/18fl oz fresh chicken stock
• 1 onion
• peeled
• cut into wedges
• 1 large aubergine
• chopped
• 1 yellow pepper
• stem and seeds removed
• chopped
• 1 red pepper
• stem and seeds removed
• chopped
• 2 courgettes
• chopped
• 1 garlic clove
• peeled
• roughly chopped
• 150ml/5fl oz olive oil
• salt and freshly ground black pepper
• 200g/7oz tomatoes
• chopped
• 1 tbsp tomato purée
• 1 tbsp chopped fresh basil
• 5 tbsp olive oil
• 6 large potatoes
• such as Maris Piper
• peeled and quartered
• parboiled until just tender
• 2 sprigs fresh rosemary
• 6 cloves garlic
• skins left on
• sea salt and freshly ground black pepper
• 1 Bramley apple
• core removed
• thinly sliced into rounds
• 2 tbsp brown sugar

Directions

• Preheat the oven to 220C/430F/Gas 7.
• For the stuffing
• mix all of the stuffing ingredients together and chill in the fridge for 30 minutes.
• For the pork
• lay 3-4 pieces of kitchen string across a chopping board and then place the pork belly on top
• skin side down. Spread the stuffing mixture all over the pork belly
• season with salt and freshly ground black pepper
• then place the pork tenderloin across the middle of the belly. Roll up the pork belly
• then tie up
• using the string
• at equal intervals.
• Rub a generous amount of sea salt into the skin of the pork belly and roast for 20 minutes in the oven
• or until the skin is beginning to crisp up and turn golden-brown. Turn the oven down to 180C/360F/Gas 4 and roast for a further three hours. Remove from the oven and allow to rest for 10-15 minutes before carving.
• Meanwhile
• for the gravy
• heat the olive oil in a large pan until smoking
• then add the pork bones. Cook for 6-8 minutes
• or until the bones are browned all over. Remove the bones from the pan and set aside.
• Return the pan to the heat and fry the onion
• carrot and celery for 4-5 minutes
• or until golden-brown. Add the leeks and thyme and cook for a further 4-5 minutes
• stirring continuously.
• Add the white wine to the pan and cook for 6-8 minutes
• or until the liquid has reduced by half in volume. Return the pork bones to the pan and add the chicken stock
• bring to the boil then reduce the heat and simmer for two hours.
• Pass the liquid through a sieve into a clean pan and discard the solids. Simmer the liquid for a further 30 minutes
• or until thickened to a gravy consistency. Keep warm.
• For the ratatouille
• place all of the vegetables
• except the tomatoes
• tomato purée and basil
• into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper
• then transfer to a roasting tray. Cook in the oven
• with the pork
• for 10-12 minutes
• or until the vegetables are beginning to colour.
• Stir the tomatoes
• tomato purée and basil into the vegetables
• then continue to cook in the oven for 20 minutes
• or until all of the vegetables are tender. Remove from the oven and cover with aluminium foil to keep warm. Keep the oven at 180C/360F/Gas 4.
• For the roast potatoes
• pour the olive oil into a large roasting tin and place in the oven until smoking.
• Add the parboiled potatoes
• rosemary and garlic to the pan and
• using a large spoon
• carefully toss the potatoes to ensure they get a good coating of oil. Season with salt and freshly ground black pepper
• then roast in the oven for 40 minutes
• or until golden-brown and crisp. Set aside.
• For the glazed apples
• lay the apple slices on a baking tray and sprinkle over the brown sugar. Using a mini blow torch
• caramelise the sugar until melted and golden-brown
• then allow to cool slightly. (If you don't own a blow torch
• place the sugared apple slices under a hot grill until the sugar melts and turns golden-brown.)
• To serve
• spoon the roast potatoes and ratatouille onto serving plates. Thickly slice the stuffed pork and divide among the serving plates
• then spoon some of the glazed apples alongside.