Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer).

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Halve the cabbage, cut out and discard the tough core, then finely slice.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Heat a drizzle of oil in a large, preferable ovenproof saucepan on high heat. Once hot, add the bacon, cabbage and leek and cook, stirring frequently, until the bacon is golden and the veg start to soften, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, remove the pork belly from the packaging. Place in an ovenproof dish. Drizzle with oil and season with salt and pepper.

Roast on the top shelf until piping hot and golden, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

Once the cabbage and leek have softened, add the balsamic vinegar to the pan and stir until evaporated, 1 min.

Once softened, add the sugar and water for the cabbage (see pantry for both amounts) to the pan and season with salt and pepper. Bring to the boil, then pop on the middle shelf of the oven and simmer until the cabbage is soft and the liquid has evaporated, 20-25 mins. TIP: If your pan isn't ovenproof, put the veg in an ovenproof dish before putting in the oven.

While everything's cooking, quarter, core and grate the apple (no need to peel).

Melt a knob of butter in a medium frying pan on medium heat. Add the apple, and fry until starting to soften, 2-3 mins.

Stir the water for the sauce (see pantry for amount) into the apples and bring to a simmer. Season with salt and pepper, then simmer until softened, 5-6 mins.

While the apple cooks, finely chop the chives (use scissors if easier).

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Stir through half the chives and the Parmigiano Reggiano. Cover with a lid to keep warm.

Once the apples are cooked, stir in the apple and sage jelly. Remove from the heat, then transfer to a bowl and set aside.

When the apple sauce is ready, give the pan a quick clean, then return to high heat.

Pour the water for the jus (see pantry for amount) into the saucepan, bring to the boil. Stir in the red wine jus paste, then reduce the heat to medium-high.

Allow the sauce to bubble and thicken, stirring regularly, 3-4 mins.

Slice the pork belly widthways into 1cm thick slices.

Transfer the pork belly slices to your plates. Spoon over the red wine jus and serve with the homemade apple sauce.

Serve the chive mash and braised bacon and red cabbage alongside. Sprinkle over the chives to finish.