Slow-roast pork belly with celeriac & pear mash

• pork belly1 ½kg kg

  skin scored

• rosemary↗3

  sprigs, leaves stripped

• coarse sea salt↗2 tsp tsp

  crystals

• black peppercorns↗10
• purple sprouting broccoli↗

  steamed, to serve

• celeriac↗750g g

  cubed

• large potato↗1

  cubed

• ripe pears↗2

  peeled and cubed

• double cream↗3 tbsp tbsp
• large knob of butter

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Take the pork out of the fridge and pat the skin dry. Put the rosemary leaves, salt and pepper in a mini chopper and grind together (or do this with a mortar and pestle). Rub the rosemary salt all over the pork, making sure it gets into the cuts in the skin. Sit the pork in a large roasting tin, ideally on a rack, and roast for 30 mins.

2. 2

   Reduce heat to 170C/150 fan/gas 3 and roast for 1½ hrs more. Turn oven back up to 220C/200C fan/gas 7 and roast for 20-30 mins to crisp. Leave to rest on a board for 10 mins before carving.

3. 3

   When the pork is nearly ready to come out, put the celeriac and potato in a large pan of water, bring to the boil and cook for 10 mins until just tender. Add the pears and cook for 2 mins more. Drain well, then mash until smooth – a mouli or potato ricer does this job best. Beat in a splash of cream and some butter, and serve with the pork and broccoli.