Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-35 mins. Turn halfway through.

Peel your apples, then quarter, core and roughly chop.

Melt the butter in a medium saucepan on medium heat. Add the apples and water for the sauce (see pantry for amount). Season with salt and pepper, then fry until softened, 10-12 mins.

Once the apples are cooked, mash well with the back of a fork until smooth. Stir in the apple and sage jelly. Remove from the heat, then transfer to a bowl and set aside. 

Meanwhile, trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Peel and grate the garlic (or use a garlic press). Strip the thyme leaves from their stalks and roughly chop (discard the stalks).

Remove the pork belly from the packaging. Place on one side of a baking tray. Pop the carrots onto the other side of the baking tray and spread out in a single layer. 

Drizzle the pork and carrots with oil and season with salt and pepper. Scatter over the thyme. 

Roast on the middle shelf until piping hot and golden, 25-30 mins. Turn the carrots halfway through. IMPORTANT: Ensure the pork is piping hot throughout.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

Next, add the cabbage and garlic to the pan. Stir-fry for 2 mins. Season with salt and pepper and a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once the cabbage is cooked, stir in the peas. Remove from the heat and keep warm. 

Give the saucepan used for the apple sauce a quick wipe clean. 

Pour the water for the jus (see pantry for amount) into the saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When the potatoes have 5 mins remaining, sprinkle over the Parmigiano Reggiano. Return to the oven for the remaining time until crispy.

Share the pork, roast potatoes, cabbage, peas and apple sauce between plates. 

Pour over the red wine jus to finish.