Recipes

Stuffed pork belly with mixed herbs and garlic, roast potatoes, ratatouille and glazed apples

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Ingredients

For the stuffing

For the pork

  • 2kg/4lbs 6½oz pork belly, skin scored (you can ask your butcher to do this for you)
  • salt and freshly ground black pepper
  • 600g/1lb 5oz pork tenderloin
  • sea salt, for rubbing

For the gravy

For the ratatouille

For the roast potatoes

  • 5 tbsp olive oil
  • 6 large potatoes, such as Maris Piper, peeled and quartered, parboiled until just tender
  • 2 sprigs fresh rosemary
  • 6 cloves garlic, skins left on
  • sea salt and freshly ground black pepper

For the glazed apples