Wealden Times | WT264 | May 2024 | Love Your Home Supplement inside

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Martin Elliot, Head Chef at The Print House in Tenterden, guides
us through the creation of three seasonally inspired dishes that
make the most of local produce from across the South East
Photographs: David Merewether
Pork belly with apple
purée, Tenderstem broccoli
& dauphinoise potatoes
Serves 6-8 Prep time: 15 minutes
Cooking time: 2 hours
• 2kg pork belly (bones removed, skin on)
• 4 Bramley apples
• 1 pack Tenderstem
• 8 King Edward or Maris
Piper potatoes, peeled
• salt & pepper
• caster sugar
• 1 bottle cider
• 1 tbsp fresh thyme
• 200ml double cream
1. Place the pork belly in a roasting tray
and cover with the cider, season with salt
and pepper and cover with tin foil.
Roast in the oven for 2 hours at 150°C.
2. For the dauphinoise potatoes,
thinly slice the peeled potatoes, place
in a mixing bowl and season with salt
and pepper, add the thyme and mix
well. Pour over the double cream.
3. Line a roasting tray with baking paper and
pour the potato mix in. Level it out and cover
with more baking paper and then tin foil.
Roast for about 1 hour at 180°C. To check
that the potatoes are cooked place a knife in
the middle and, if soft, they are done. Remove
the foil and brown off the top for 10 mins.
4. For the apple purée, peel the apple and
chop into chunks and place in a saucepan
with a little sugar and a bit of water. Cook
until soft and then blend until smooth.
5. Cook the Tenderstem to your
taste in boiling salted water.
To serve: Place the apple purée in a line down
the plate and add the dauphinoise to one side.
Put the Tenderstem in front and place the pork
belly on top and serve. You can make some
crackling out of the cooked pork belly skin.
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