Crispy Pork Belly & Creamy Potato Mash

• Half-fill a large saucepan with boiling water, then 
add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato 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, then scrub clean and 
halve lengthways. 
• Finely chop garlic.
• Roughly chop roasted almonds.
• Heat a large frying pan over medium-high heat 
with a drizzle of olive oil. Cook carrots until 
tender, 5-7 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 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.