If you are having friends round at the weekend, this caramelised pork belly will certainly impress. This is also a recipe for which your butcher does a lot of the work. There is nothing worse that a pork belly full of fat and your butcher can make sure that doesn’t happen. Just ask for it to be boned, rolled, trimmed and ready for cooking.

This is a less-used cut and very good value. It makes a great Sunday lunch and we cook it a lot at the school – people rave about it. We probably cook at least 20 each week at the restaurant.