Bavarian Crispy Pork Belly & Braised Cabbage

• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Thinly slice leek. Finely chop apple. Pick and finely chop thyme leaves. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook apple, tossing occasionally, until browned, 3-5 minutes. • Reduce heat to medium, then add onion chutney, thyme, the water and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook leek and shredded red cabbage, stirring, until softened, 2-3 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Cook, stirring occasionally, until softened, 4-5 minutes. Season to taste.

• Meanwhile, reboil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.