British Roast Pork Belly

Meanwhile, cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then slice lengthways into strips 1cm wide. Trim the carrots (no need to peel) then quarter lengthways. Pop the veggies onto another baking tray and season with salt and pepper. Drizzle with oil, then toss to coat. Keep to one side, we will roast them later.

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Trim the spring onion and thinly slice. Chop the potatoes into 2cm chunks (no need to peel) and pop into a large saucepan of water.

When the pork has 30 mins left, roast the veggies on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking. Add a pinch of salt to the the potato pan and pop onto high heat. Bring to the boil then lower the heat to medium. Cook until tender, 18-20 mins. When the potato has 5 mins left, add the cavolo nero to the pan and cook for the remaining 5 mins.

Heat a splash of oil in a small saucepan over medium heat. Add the shallot, stir and cook until softened, 3-4 mins. Add the garlic and cook for a 1 minute more. Pour in the water (see ingredients for amount) and stock powder. Stir and reduce the stock by two- thirds. Once reduced, stir in the mustard, and half the crème fraîche and half the parsley. Bring to the boil then remove from the heat, we will warm it up later.