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 then quarter lengthways. Pop the veggies into 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, turning them half way through. 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 the potatoes until tender, 18-20 mins. When the potatoes have 5 mins left, add the cavolo nero to the pan and cook for the remaining 5 mins.

Meanwhile, 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 minute more. Pour in the water (see ingredients for amount) and chicken stock powder. Stir and reduce the stock by two thirds. Once reduced, stir in the mustard and half the creme fraiche and half the parsley. Bring  to the boil then remove from the heat, we will reheat it later.