Serves 4

Ingredients:
1kg boned belly pork with scored rind
Sea salt and a twist of black pepper
1 tablespoon olive oil

Potato Salad:
675g new potatoes
3 tablespoons olive oil
1-2 tablespoons lemon juice
4 spring onions
150ml crème fraiche

Beans:
100g smoked bacon or pancetta, diced
450g runner beans, finely sliced
1 tablespoon dijon or wholegrain mustard
50g unsalted butter, diced

Season the meat side of the belly with the salt and pepper. Turn the joint over, brush with olive poil and season with a generous sprinkling of salt.

Place the joint, rind side up on a baking tray in a pre-heated oven at 160°c (140°c fan, gas mark 2.5). Roast for three hours.

Whilst roasting, cook the potatoes in boiling salt water until just tender, then drain and cut each potato in half. Season with salt and pepper.

Stir the olive oil and lemon juice, then sprinkle over the potatoes spooning to ensure all are coated.

Fry the bacon or pancetta over a medium heat until crisp.

Plunge the beans into boiling water and simmer until tender, drain well when cooked and mix in the crisped bacon/pancetta. Just before serving, mix the spring onions and crème fraiche with the warm potatoes.