Ingredients

  • 3 slices black pudding
  • 1 small onion sliced
  • 2 tsp brown sugar
  • 1 medium pork belly
  • rub:
  • 2 tbls olive oil
  • 0.5 tsp cinnamon (use a pestle and mortar and mix into a rub)
  • 1 clove garlic
  • 0.5 tsp rosemary
  • 1 small butternut squash (sliced)
  • 0.5 tsp cinnamon
  • 0.5 tsp all spice
  • 1tblsp olive oil (all mixed together to roast)
  • 1 tblsp honey
  • chilli jelly:
  • 1/3 chilli chopped
  • 0.5 yellow pepper chopped
  • 2 tblsp vinegar
  • 2 tblsp sugar
  • 2 sheets gelatine
  • pear & apple jelly:
  • 1 small apple
  • 1 medium pear
  • 1 mandarin orange
  • 1 knob butter
  • 2 sheets gelatine
  • potato fondant:
  • 1 potato cut into cylinder to make fondant
  • large knob of butter
  • 1 pint stock
  • 3 asparagus, cut finely lengthwise

Method

  • Preheat oven to 230°C.
  • Take pork belly, slice the fat- not into flesh, straight/diagonally every 1” apart. Then rub in marinade onto skin - season
  • Place into hot oven for 20 minutes then turn down to 140°C and slow cook for 3/4hrs
  • Meanwhile in 1 saucepan put all chilli jelly wings except the gelatine. In another put all apple and pear wings except gelatine. Cook both through.
  • Dissolve gelatine in cold water and leave while cooking jellies.
  • Then add ½ dissolved mixture into both. Pour into cling filmed small bowls and set in fridge
  • Pan-fry black pudding and onions and sugar.
  • Let ½ cool then shape as desired with cling film, leave in fridge to cool and set
  • Melt butter in pan, brown potato on all sides. Place in saucepan, herbs, oil and honey onto tray and roast for 30 minutes. When done puree.
  • When pork is done cut it into cubes.
  • Cut pudding into cubes. Build three towers with 1 and 2. In between place potato and spoon puree on top. Dress with butter cooked asparagus. Place jelly at either side.