Elevate your Sunday lunch with these fresh seasonal flavours

ROAST PORK BELLY WITH FENNEL & ROSEMARY RUB

Serves 4

• 1.5kg (3lb 5oz) piece of pork belly, off the bone 
• 2 red-skinned apples, cored and sliced
•  1 large red onion, peeled and sliced 
• Juice of 1 lemon 
• Fresh thyme, to garnish 

For the rub

•  2tsp fennel seeds 
• 4 garlic cloves, crushed 
• A small handful of fresh rosemary, thyme or sage
• Finely grated zest and juice of 1 large lemon 
• Sea salt and freshly ground black pepper

To serve

• English mustard and potato wedges or bread

Preheat the oven to 220°C/fan 200°C/gas 7. Score the skin of the pork and place in a roasting tray. 

In a bowl, mix the fennel seeds, garlic,…