Bavarian Crispy Pork Belly & Creamy Mash

• 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 the potato and season with salt. Mash until smooth. Cover to keep warm.

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

• Finely chop apple.
• Pick thyme leaves (see ingredients).
• 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 apricot sauce (see ingredients), thyme, the water and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste with salt and pepper.
• Transfer to a bowl and cover to keep warm. 

• Boil the kettle again.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook sliced leek and shredded cabbage mix, 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. 

• 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.