Method

Pork Belly

• Preheat your oven to 240°C.
• Dry the skin side of the pork belly thoroughly with a paper towel.
• Using a very sharp knife, carefully score the skin in a crosshatch pattern down to the fat.
• Salt the skin liberally with good flaky salt.
• Place the pork belly in a small roasting pan.
• Roast in the oven for 20-30 minutes until the skin is blistered and crispy. Watch carefully, as the skin can easily burn at this temperature. Depending on your oven, you may need to rotate the tray to ensure an even finish.
• While the pork is roasting, warm several cups of milk on a low to moderate hob.
• When the skin is puffed and golden, remove the pan from the oven and reduce the oven temperature to 150°C.
• Pour the milk and spices into the pan, covering only the meat, not the skin, of the pork belly.
• Loosely cover the crackling with tinfoil to prevent overcooking.
• Roast for 1½-2 hours.
• Allow the pork belly to stand for 15 minutes before slicing, crackling side down, with a heavy sharp knife

Pureed Vegetables

• Boil the potatoes and celeriac in barely enough water to cover. When they are halfway cooked, add the apple.
• When all are tender, drain well through a colander, transfer back to the pan, and mash using a potato masher.
• Pass the mash through a sieve using the back of a ladle or other large spoon.
• Stir in a knob of manuka smoked butter.
• Season with salt and white pepper.
• Tip: Do not use a blender or food processor, as they can overwork the starch in the potatoes, resulting in a gluey texture.

Roasted Broccoflower

• Preheat the oven to 200°C.
• Roast the broccoflower florets.
• In the last few minutes of roasting, scatter sesame seeds over the broccoflower and drizzle with sesame oil.
• Season to taste.

Sautéed Silverbeet

• Heat a little oil in a pan.
• Add garlic and ginger, and sauté until fragrant.
• Add the silverbeet and, keeping the heat high, cook until it has halved in volume.
• Serve immediately.