Pork belly
Heat a large frying pan with a little oil. Season the belly with salt
Place the belly fat side down in the pan and colour. Turn over. Allow to colour a little then add the stock.
Place in an oven preheated to 140°c and cook for 4 hours
Remove from the oven and allow to rest.
Cut into cubes. Heat a frying pan with some maple syrup and roll the diced pork belly around in it. Reduce to syrup. Remove from the pan,
Goat’s cheese
Break up the goats cheese and put into a food processor. Blend until the cheese comes together. Slowly add the water until the consistency resembles mayonnaise.
Put into a piping bag.
Goat’s cheese
Break up the goats cheese and put into a food processor. Blend until the cheese comes together. Slowly add the water until the consistency resembles mayonnaise.
Put into a piping bag.
Apple crisps.
Bring the water and sugar to the boil. Finely slice the apple and put into the syup. Remove when it becomes transparent, using a slotted spoon. Place individual slices on a non stick mat or paper and allow to dry over night in an oven set at a very low temperature. Maximum 100°c.
Pickled apple
Peel the apples. Using a melon baller, scoop out as many balls as possible from the apples. Reserve the remaining apple. Weigh the apple balls. Weigh the same amount of sugar and put both into a sauce pan. Add enough water to soften the sugar. Bring to the boil and cook for 3 minutes.
Remove from the heat and add the vinegar. Allow to cool.
Apple puree
Reserved apple trim
Trim the remaining apple from the core and put into a saucepan. Add 2 tablespoons of water and cling film the pan. Bring to the boil and cook until soft. Blend to form a smooth puree.
Finishing touches
Roasted hazelnuts
Celery cress or leaves
Apple syrup.