Belly pork

Slow-roasted belly pork, all sticky and caramelly, slashed mercilessly with a Stanley knife and massaged with fresh thyme and sea salt, served on a bed of steamed carrot strips, with broccoli and creamed mash, topped with a bitter orange-zest and fruit sauce and crunchy crackling


Sirloin steak seared in butter with spring onions, rested 15 minutes then sliced into tranches and tossed in its own juices, served with dauphinoise, honey glazed parsnip chips, sprouts and a sticky reduction made by deglazing the pan with wine and adding a dash of cream