The slow-roast Sunday lunch menu
The star of the show requires a little patience in this Sunday lunch menu but, trust us, you’ll be glad you waited. At the heart of the meal lies this six-hour slow-cook pork belly with mint relish – it’s a roast to be rivalled and impossible to resist.
For starters, our spring onion, ricotta and ‘nduja toasts make a quick but impressive tastebud teaser. And we’ve chosen a fantastic rhubarb and apple flapjack crumble for pudding, which requires nothing more than a ball of vanilla ice cream. You just know it’s going to be good….
What’s for starters?
Tangy, salty, sweet and bursting with freshness from the herbs, these spring onion, ricotta and ‘nduja toasts are guaranteed to get your tastebuds going. They’re really versatile too: try swapping the ricotta and goat’s cheese for feta and yogurt instead. Or, if you can’t find ‘nduja, then crispy fried chorizo sausage would work well in its place. Whip them up in just over 30 minutes.
What’s for mains?
The starter may be speedy, but the beauty of this six-hour slow-roast pork belly lies in the wait. Crunchy-yet-yielding crackling encases meltingly tender pork in this show-stopper roast. And the biting mint relish is a must, to cut through all that richness.
We recommend serving alongside jersey royals with butter and herbs – a simple side dish that doesn’t detract from the main event.
Watch how to make it below:
What’s for pudding?
There’s minimal fuss involved in this crowd-pleasing apple and rhubarb flapjack crumble. We love the contrast between soft, slightly tart fruit and the brown sugar-laced topping.
For a nutty alternative, try swapping the oats for 100g ground almonds and 50g chopped hazelnuts. And don’t forget to serve your golden-topped creation with a scoop of just-soft vanilla ice cream.
For more Sunday lunch ideas, take a look at the rest of our menus…
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