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.

A review produced for localsecrets.com 

A top secret location. Intriguing emails providing hints and snippets about the upcoming food menu. Anonymous, faceless photos of beautifully laid tables. And one fantastic name. The anticipation prior to attending my first Plate Lickers Supper Club was almost as good as the evening itself. Almost.

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.