Belly pork on a bed of horseradish mash with onions and cavallo nero…

Simplest of Saturday suppers. I will not bore you with technique – so little to it. A super 700 gm piece of belly pork from those wonderful folk at Parsonage Farm – roasted after being slashed lightly across the skin, rubbed with a little olive oil, salt, and thyme – at 210c for 20 minutes, then 45 minutes at 160c. Result? Pork Perfection.

5 maris pipers boiled and mashed with butter, black pepper and salt. An onion sliced and pan fried, added to the mash, along with 5 leaves of steamed cavallo nero – the prince of greens and a table spoon of creamy horseradish. This was all then added with care to a large frying pan, lightly oiled where it was mixed further together and lightly browned.

Pile it high on a plate – slice the beauteous belly pork and arrange on each plate. Saturdays are made for such culinary delights. Simple ingredients of the highest quality – matched and married for a super supper.