Pork Belly

Meanwhile, thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot. Pick the thyme leaves from their stalks (discard the stalks). Crush the peppercorns in a freezer bag with the bottom of a saucepan. When your water boils, add the the penne and a large pinch of salt. Cook for 12 mins then drain in a colander. Rinse out the pan to use for the sauce!

When the pork is golden all over, transfer to a baking tray, skin-side up. Roast on the middle shelf of your oven until cooked through 45-60 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Wipe out the frying pan with some kitchen paper and return to a medium-high heat with a drizzle of oil. Grate the cheddar cheese.

Once the pan is hot, add the shallot and mushrooms. Cook, stirring occasionally, until they begin to colour, 4-5 mins. Stir in half the garlic, cook for 1 minute. Off the heat, add the crème fraîche, all of the cheddar, half the Italian style cheese and half the thyme. Stir in the wheat pasta. Season to taste with salt and pepper. Tip the cheesy wheat pasta into an ovenproof dish. Sprinkle over the breadcrumbs and the remaining Italian style cheese and thyme.

When the pork has 10 mins left, bake the cheesy pasta bake on the top shelf of the oven until golden, 10-12 mins. Meanwhile, heat a splash of oil in the saucepan you used for the pasta over medium heat. Add the peppercorns and fry for 1 minute. Add the water (see ingredients for amount) and stock pot. Stir to dissolve, bring to the boil and bubble for 3-5 mins. Wipe out the frying pan and return to medium-high heat with a splash of oil.