Pork & prunes

Method - Preheat the oven to 220°C/425°F/gas 7.

Method - To make the crackling, roll up the pork skin and use a sharp knife to cut it into 1cm slices, then place in a deep roasting tray.

Method - Toss with a good pinch of sea salt and black pepper, then roast for 20 minutes, or until golden and crisp, stripping in and stirring through half the rosemary leaves for the last 5 minutes.

Method - Remove to kitchen paper and put aside, then reduce the oven to 160°C/325°F/gas 3.

Method - Meanwhile, slice the rest of the pork belly into 2.5cm chunks, then toss the belly and ribs with a pinch of salt, 1 teaspoon of pepper and the ground coriander.

Method - Fry in a large casserole pan on a high heat with 1 tablespoon of olive oil until golden all over, turning regularly, while you slice the carrots into 3cm chunks and roughly chop the prunes.

Method - Add to the pan, then pick and finely chop the remaining rosemary. Keep everything moving for 5 minutes to accentuate the colour, add a splash of red wine vinegar, then pour in 600ml of boiling water and stir well.

Method - Cover and cook gently in the oven for 1 hour 30 minutes, or until beautifully tender, stirring halfway and adding a splash of water, if needed. Serve the stew with the crispy crackling on top. Delicious with bread, rice or potatoes.