Pork Belly, Baked Beetroot, Pumpkin Gratin, Candid Apples
I'll just talk you through what I did..... In my spice blender I whizzed up some bay leaves, pepper corns, 4 cloves of garlic and a drizzle of olive oil. After patting the belly pork down I rubbed all of this concoction into the skin (Make sure the skin is scored in to diamonds). salt liberally. place in oven directly on to the wire rack with a tray of water below - this will steam the bottom. Cook on high heat for 45 mins and then turn down for a further hour or so until the met is cooked how you like it.
For the candid apples I placed butter and sugar in a pan with a bit of stock and brandy, let that reduce and added in the apples, letting them get lovely and candid and then setting aside to cool.
Taking the beetroot I peeled them, cut them in to quarters and roasted them with balsamic vinegar and olive oil, they took over an hour to cook through
I used half a small pumpkin, peeled and sliced, seasoned and layered in to a pan buttered pan. covered it with cream that had warmed with a clove of garlic and a grating of nutmeg. I then baked it for about 45 mins.
The cabbage was savoy that I cooked with pancetta and a splash of wine and a good grind of black pepper
A good roast can take time but its well worth it every now and again for the end result