Roast Pork Belly & Creamy Garlic Sauce for Dinner

• 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.

• While the potato is cooking, trim green tops from baby rainbow carrots and scrub them clean. Halve carrots lengthways. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrots until tender, 5-7 minutes. Add pecans and toast until golden, 2-3 minutes. Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook shredded cabbage mix, the brown sugar, white wine vinegar and the water, stirring occasionally, until softened, 4-5 minutes. • Transfer to a bowl and cover to keep warm.

• Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and a splash of water and cook, stirring, until thickened slightly, 1-2 minutes. • Remove pan from heat, then stir through lemon zest and a squeeze of lemon juice.