Grilled Pork Belly & Plum Balsamic Sauce

• When the pork has 25 minutes remaining, boil the kettle. Half-fill a medium saucepan with boiling water and a pinch of salt. • Peel kumara and cut into large chunks. • Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to saucepan. • Add the butter (for the mash), the milk, grated Parmesan cheese and season generously with salt, then mash until smooth. Cover to keep warm.

• Meanwhile, trim baby broccoli. Thinly slice white and light green parts of leek. Roughly chop roasted hazelnuts. • Zest lemon to get a pinch, then slice into wedges. • Pick and finely chop rosemary leaves.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add leek and cook until softened, 2-3 minutes. Add a squeeze of lemon juice. • Season to taste, transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with the butter (for the crumb), hazelnuts, rosemary and lemon zest. Cook, tossing, until foaming and fragrant, 1-2 minutes. Remove from heat. • To a small heatproof bowl, add the balsamic glaze and plum sauce. Microwave in 10 second bursts until heated through.