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CELEBRITY CHEF


Slow roast Laverstoke Park pork belly


‘Follow my simple steps for getting the pork skin ready for roasting and you’ll have perfect crackling – every time’


Preheat the oven to 240°C, 475°F, Gas 9. If the pork belly skin is elastic and fresh


then score it, drizzle with lemon juice and cover with a very generous amount of salt. Leave for 10 minutes then pat dry to remove the lemon juice and re-salt it. If it is dry or slimy, score and place on a


wire rack over a sink or large pan. Pour over boiling water. Pat dry then salt as above. Peel and slice the potatoes and arrange in a layer in a roasting tin. Put the pork on top


and roast in the oven for about 20 minutes until golden brown and crackled. Turn down the oven to 150°C, 275°F, Gas 1 and cook for 3 hours or until the bones pull out easily and the flesh is tender. Leave to rest. Meanwhile, make the apple sauce. Put


the apples in a large pan with the butter and cinnamon stick and stew until soft. Remove the cinnamon stick and strain the apples. Spoon into a pot and serve with the roast pork and mash, garnished with cress.


l New Britannia meets Britain’s oldest food market at Roast, a restaurant and bar dedicated to classical British cooking using the finest seasonal produce. Owned by Iqbal Wahhab OBE, the restaurant is in the former portico of a flower market, and wherever you sit there is a view – either into the open kitchen, over Borough Market or St Paul’s. The dishes are constantly evolving thanks to the creative talents of head chef Lawrence Keogh, best known for his appearance on BBC One’s Saturday Kitchen


and UKTV’s Market Kitchen. l Roast, The Floral Hall, Borough Market, Stoney Street, London SE1 1TL. For more information, to make a reservation or to preview the menus, tel: 0845-034 7300; visit roast-restaurant.com


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SERVES 10-12 INGREDIENTS


1 pork belly bone in, weighing approximately 4.5kg/10lb Juice from 1 lemon Salt


3 large potatoes


For the apple sauce 1kg/2¼lb Bramley apples, peeled, cored and roughly chopped


100g/4oz butter 1 cinnamon stick


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