1 | PORK BELLY

Half a top quality pork belly, skinned

2 large onions, peeled and chopped roughly

1 lemon, zest only

4 cloves garlic, peeled

4 leaves sage

1 small sprig of rosemary, no stalk

20g salt

20g muscovado sugar

1.  For the pork belly, first make sure there is no skin or bone left on the meat and trim off any large amounts of fat. Butterfly the belly into two thin halves.

2. Blend the onion, lemon zest, 4 cloves of garlic, sage, rosemary, salt and sugar together to form a wet marinade and rub this all over the 2 pieces of pork belly.

 3. Cover the belly and leave in the fridge for at least 2 hours to marinate.

4.  Remove the belly from the fridge, rub away any excess marinade, then roll up each piece of the belly. Wrap the rolled belly first in a piece of parchment paper, and then in cling film to form a reasonably thick wall to shape the belly into an even cylinder. Tie the ends trying not to leave any air inside.

5. Cook these 2 rolls of belly in the oven at 90 degrees C for 10 hours.

6. Take the belly out the oven, leave to cool for 20 minutes, then open up the cling film, discard any liquid, then wrap tightly again in cling film making sure not to trap any air when tying the ends.

7.  Refrigerate for at least 4 hours.

2 | ASPARAGUS

16 pieces of green asparagus

1.  For the asparagus, bend and snap it and use the top tender part only. Peel this towards the broken end.

3 | GREMOLATA

15g of flat leaf parsley leaves

1 lemon, zest only

100ml olive oil

Half a clove of garlic

1.  For the gremolata, zest the lemon and grate the garlic into a container with a fine microplane. Chop the parsley leaves extremely finely and add to the container. Mix in the olive oil.

4 | CIDER GEL

150g cider vinegar

150g apple juice

150g cider

15g agar agar

1.  For the cider gel, add the cider vinegar, apple juice, cider, a pinch of salt and agar agar powder to a pan and bring to the boil. Whisk for 5 minutes to dissolve the powder, then pour into a container to cool. When cool this should set into a jelly. Blend this jelly to a puree, pass through a fine sieve and then add to a plastic bottle.

5 | COOK & SERVE

20 leaves of wild garlic

4 heads of wild garlic flowers

1.  To cook and serve, slice each piece of the belly rolls into 6 even slices

2. Remove the cling film, then sear each side in a hot non-stick pan to get a nice golden brown colour and finish with a little gremolata.

3.  Blanch the spears in boiling salted water until just soft, for about 3 minutes, and blanch the wild garlic leaves very quickly for 20 seconds.

4.  Add the belly, asparagus and wilted garlic leaves to warm plates, pipe some of the cider gel, drizzle some more gremolata and finish with some wild garlic flowers.

Serves: 4