• Preheat grill to high. Using paper towel, pat dry slow-cooked pork belly and wipe to remove any excess fat. • Lightly score pork fat in a criss-cross pattern. Add a generous pinch of salt and rub over. • Place pork, fat-side up, on a foil-lined oven tray. Grill on the top oven rack until fat is golden and crispy, 35-40 minutes. Set aside to rest for 10 minutes. TIP: Keep an eye on your pork. You want it golden and crispy, but not burnt!

• Meanwhile, bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain potato and set aside. • Return the saucepan to medium-high heat, add the butter and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, the grated Parmesan cheese and a splash of water and bring to the boil. • Remove from heat, return potato to the pan and toss to coat. Lightly crush potato with a fork. Cover to keep warm.

• While the potato is cooking, thinly slice courgette into half-moons. Roughly chop cavolo nero kale, discarding any larger pieces of stalk. Roughly chop roasted hazelnuts and currants. • In a small bowl, combine currants, cherry sauce and a squeeze of lemon juice. Season to taste. Set aside.

• While the pork is resting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook courgette until tender, 3-4 minutes. • Add kale and the remaining garlic and cook until fragrant, 1-2 minutes. Season to taste. Set aside. TIP: Add a dash of water to help speed up the cooking process.

• Place peppercorn sauce in a heatproof bowl and microwave until steaming, 1-2 minutes.

• Slice roasted pork belly. • Divide pork, cheesy crushed potatoes and greens between plates. • Pour peppercorn sauce over pork. • Garnish greens with hazelnuts. Serve with cherry-currant sauce and any remaining lemon wedges. Enjoy!