Picked up a nice piece of pork belly today and did the following. Pre-heat oven to 160 degrees C, score the pork fat and rub with salt and pepper. Make up a marinade of honey, olive oil, garlic powder and mixed herbs. Cut two medium onions into wedges, place into a roasting tray and lightly glaze with the dressing. Place the pork belly on top and glaze lightly. Put into the oven for one hour and glaze every 15 minutes, finishing off the dressing and basting with the juices also. At the one hour mark put the new potatoes into boiling water (slightly salted) and simmer for 15-20 mins until a cutting knife glides through them but they’re not ‘mushy’. Once the pork is nicely golden allow it to rest for 10 minutes before slicing. Place some rocket salad on a plate and dress with balsamic vinegar. Add the potatoes and pork along with the now reduced and sweet onions. Pour some of the lovely juices over the pork and a little over the salad. Add some apple chutney to finish! Enjoy!

Well, here we go! For my first meal I thought I’d do a good hangover recovery meal seeing as it was New Years Eve last night. Hot pan, a little bit of olive oil and then put the chorizo in, simmer and turn until the juices start coming out then add the bacon. Season, and cook for a couple of minutes then add in the mushrooms along with a slug of white wine. Put the toast on. Simmer whilst adding more seasoning to taste and some mixed herbs. Once the toast is done and the mushrooms have reduced in size but not too soft, take off the heat and serve. Place the toast on the plate (butter if you like) and then serve the chorizo, bacon and mushroom mix over the toast using a slotted spoon and finish off with a drizzle of the leftover sauce. Enjoy!