Roast Pork Belly with Bubble & Squeak Fritters

Canon Rebel

This is a Monday night meal without a doubt because there’s nothing simpler than roasting a pork belly and mixing some bubble and squeak together. It’s just what you need after a long day at work. It’s also a Monday meal because you have to use the left over veg from your Sunday lunch the day before. What you need is a very short list of ingredients, some left over veg, floury potatoes, a slab of pork belly and about 2 and a half hours.

Crackling on pork belly has been my arch nemesis for such a long time and I’ve tried so many methods (and I mean so many, probably about 14 ways) to get it crispy but only two of them worked. The problem with a square of pork belly is that when you put it in the oven the skin contracts and corners fold up so all the fat pools in the middle and it doesn’t crisp up. I’ve found if you roll the pork belly and tie it with sting it allows the fat to run off down the furrows of slashed skin. You need to make sure that the skin is open so the heat can get to it so you need to pour a kettle full of boiling water over the top which contracts the skin and shows the fat underneath. Now, moisture is the enemy of crackling so you need to dry it out, the best way I could think of was a hairdryer and it works a treat. When the skin is dry, rub with olive oil and generously dust with table salt and Maldon salt then roast in a really hot oven for 25 minutes until the fire alarm starts to go off. Turn the heat down to 170C, open a window and set the timer for 2 hours. If, after 2 hours, it's not completely crispy then you can turn the grill to full and keep an eye on it so it doesn't burn. The skin will bubble up and go crispy and you're done.

You usually see a big pan of bubble and squeak but it’s a lot more palatable in small fritters and they’re a doddle to make. Peel and cut your floury potatoes into medium sized chunks and boil until cooked. Mash with butter, milk and a good amount of seasoning, add your chopped up vegetables and thoroughly mix, shape into patties (helps if you have one of these) and set aside on a floured plate so they don’t stick to it.

When the pork is done, remove the skin (and eat a little bit) then wrap the pork in foil and set aside until you need it then simply slice into thick wedges. Fry your bubble and squeak patties in some olive oil until golden brown. Throw together some Bisto, water and apple sauce for a quick fruity gravy and that’s you done.  An absolute taste sensation for about £3 a serving, amazing.

Cullen Skink

Canon Rebel

Winter’s closing in and before you know it it will be New Year again. So while the days are short and the nights are cold you may as well learn how to make the best soup in the history of soups. Ladies and gentlemen I introduce to you… Cullen skink.

It’s basically smoked haddock chowder but I live in Scotland and it’s a northern Scottish dish and it’s a tasty treat.

You’ll need to buy some smoked haddock from the supermarket, you always hear chefs saying not to buy the dyed fish but it will do fine for this. You’ll need to buy a small pot of cream and a pack of parsley as well.  Make sure you have milk and potatoes at home (rooster potatoes are probably best as they’re really floury and fluffy not waxy) and either a small onion or shallot in the fridge. Put your fish in a saucepan, cover it with milk and gently heat for few minutes, it doesn’t need to boil because you only lightly cook the fish until it flakes apart. While you cook the fish you finely dice the shallot, cut the potatoes into big chunks and chop the parsley. When the haddock is cooked take it out of the milk and set it aside on a plate removing the skin. Add the shallot and potato to the milk (you might need to add a bit more) and gently simmer until the potatoes are almost cooked. Add the cream, haddock and parsley and heat through.

Serve with some crusty bread and butter (butter, not margerine!!)