Black Pudding Mash with Roast Pork Belly and Gravy

Method

Step one

Pre heat the oven 200°C, 425°F, gas mark 6.

Step two

Take the pork out of the fridge and rest it for 30 minutes before you cook it. Then season with salt and roast it for 40 minutes before turning the oven down to 160?C,325 ?F, gas mark 3 and cook for a further 1 hour.

Step three

Now turn the oven back up to 200?C, 425?F gas mark 6 and roast the pork for a further 10-15 minutes until the crackling is crisp.

Step four

Remove the pork from the oven and rest for at least 15 minutes, keeping the juices.

Step five

Place the Smash Instant Mashed Potato in a bowl and pour over 1.5l of boiling water. Mix well then leave to stand for three minutes.

Step six

Heat the oil in a frying pan and cook the black pudding until crispy, then lift the black puddings out of the oil and drain them on kitchen paper. Add the milk, double cream and butter to a saucepan and bring to a simmer. Then add to the prepared Smash, and gently stir through the black pudding.

Step seven

Flip the pork over and use a sharp knife to cut it up into portions.

Step eight

For the gravy, skim the fat from the surface of the juices and discard. Place the pan of the remaining juices on the stove. Add 1 litre of water, and bring to the boil. Then whisk in the Bisto Gluten Free Gravy granules, pass the gravy through a sieve.

Step nine

Plate to serve with a vegetable of your choice.