I seem to be a bit obsessed with cooking pork lately, maybe since the success of slow-roasting a huge slab of pork belly at my family's Jubilee weekend celebrations, and add it to my plate at every possible opportunity. I stumbled upon an awesome, simple supper recipe by Waitrose in my recipe file, consisting of haricot beans, black pudding and spring greens, and decided to give it try. With a pork medallion piled on top, naturally. The rich, meaty gravy created by the black pudding is a great partner to the crunchy greens and warming haricot beans.

Best of British 

The Boy and I agreed to contribute the main course to a great British feast, prepared in honour of the Queen's Diamond Jubilee which we celebrated with my family in a big house in the heart of Derbyshire. After searching for three kilos of fantastic quality British pork belly, we finally procured a great slab of juicy meat topped with a thick slice of plump fat and skin from Cambridge Farmers' Outlet on Lensfield Road and set about making plans for roasting this bad boy.