Mmm…pork and apple. Classic combo. Happy tummy.
I roasted pork belly (patted dry, with skin scored and rubbed with Himalayan salt and cracked black pepper) until juicy and with a crunchy, crispy skin – the time will vary depending on size, but I only used about 250g so it didn’t take long at all! 
For the puree, I roasted parsnips and fennel (to bring out their sweetness), then blended with Bramley apples, chicken stock and a hint of mustard until smooth.
The celeriac crisps were simply roasted in the oven in the pork fat…mmmm…
[Look at all that crunchyyyy crackling!!]
