Giant Food Store

Ingredients
4 x 125 g salmon fillets, skin on, from sustainable sources
2-3 teaspoons five spice powder
olive oil
½ a bunch of fresh coriander
½ a bunch of fresh mint
150 g plain fat-free yoghurt
1 cucumber
2 shallots
1 fresh red chilli
1 tablespoon white wine vinegar
1 pinch of sugar
4 corn or flour tortillas

Method
Rub the salmon flesh (but not the skin) with the five spice, a drizzle of oil and a good pinch of sea salt and black pepper.
Heat a non-stick frying pan over a medium heat and place the salmon skin-side down in the pan and cook for 8 to 9 minutes or until nearly cooked through and the skin is crispy.
Flip them over, immediately remove from the heat and allow to finish cooking through in the residual heat.
Save a few coriander sprigs to one side, then pick and finely chop the remaining coriander and the mint leaves. Combine with the yoghurt, and season to taste.
Using a speed-peeler, peel the cucumber into ribbons and place in a bowl. Peel and finely slice the shallots and chilli, then add to the bowl. Sprinkle over the vinegar, sugar and a pinch of salt, and mix with your hands to combine the flavours.
Place a tortilla on each plate and flake over the salmon fillets, including any crispy skin. Add a dollop of the herby yoghurt, the minty cucumber (squeezing out any liquid) and pick over the reserved coriander leaves. Roll up and enjoy.

Ingredients
4 kg piece of higher-welfare pork belly , bone in
6 bay leaves
2 tablespoons sea salt
2 tablespoons coriander seeds
2 tablespoons fennel seeds
2 tablespoons black peppercorns
4 onions
300 ml dry cider
3 tablespoons plain flour
VEG
4 carrots
4 potatoes
4 sticks of celery
2 bulbs of fennel
4 sprigs of fresh rosemary
1 bulb of garlic

Method
Leave the pork uncovered in the fridge overnight to dry out the skin.
Preheat the oven to full whack (240°C/475°F/gas 9).
Carefully score the pork skin with a sharp knife or scalpel.
Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.

Ingredients
2 kg higher-welfare pork shoulder , bone-in, skin on
2 red onions
2 carrots
2 sticks of celery
1 bulb of garlic
6-8 fresh bay leaves
600 ml organic vegetable stock

Method
Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 220°C/425°F/gas 7.
Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly.