Bavarian Crispy Pork Belly & Creamy Mash

• Meanwhile, re-boil the kettle. 
• 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.

• Finely chop apple. 
• Trim ends of asparagus.
• Pick 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 
with salt and pepper.
• 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 asparagus until tender, 4-5 minutes. 
Transfer to a bowl, season to taste and cover to 
keep warm. Set aside.
• Return frying pan to medium-high heat and cook 
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.