British Pork Belly

Pop the celeriac and carrots on a large baking tray with a drizzle of oil. Season with a pinch of salt and pepper and toss to coat. Sit the pork belly on top of the veggies (keep the pan!), skin-side up, then roast on the middle shelf of your oven until the pork is cooked through and the veggies soft and caramelised, 45 mins - 1 hour. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Give the veggies a turn halfway through cooking.

Peel and core the apples then chop into 2cm chunks. Pop into a small saucepan with a good pinch of salt and pepper and the water (see ingredients for amount). Bring to the boil then put a lid on and cook on a low heat until the apple has collapsed into a purée, 25-30 mins. Stir in the butter then remove from the heat - we will reheat it later. tTIP: Use a fork to break down any stubborn apples!

Meanwhile, chop the tenderstem® broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Pop another large frying pan on medium-high heat (no oil) and add the hazelnuts. Toast until golden, 2-3 mins, then transfer to a small bowl and set aside (keep the pan).

About 10 mins before the pork is ready, heat a drizzle of oil in the now empty hazelnut pan on medium-high heat. Add the tenderstem® and garlic and stir-fry for 2-3 mins, then add a splash of water and quickly cover with a lid (or foil). Steam until tender, 4-5 mins, then toss the nuts through. Meanwhile, return the now empty pork pan to medium heat and add the stock pot and water (see ingredients for amount).