Pork belly and baked beans

Waitrose sell pomegranate molasses, but if you can't find them, 1 tablespoon of Worcestershire Sauce and 1 tablespoon of treacle or dark brown sugar will work just as well. The fresh rosemary isn't necessary, but it is nice!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 150°C fan (300°F).

Step 2

Heat the olive oil in a hob-safe casserole over a medium heat and brown the bacon and pork until crisp. Remove and place to one side.

Step 3

Fry the rosemary, the carrots and the onion for 10 minutes, until soft.

Step 4

Remove the rosemary. Stir in the molasses, mustard, sugar, tomato purée, dried herbs and spices and chilli flakes and season with lots of pepper and a little salt.

Step 5

Drain the beans and add to the casserole dish, along with the meat. Mix together well.

Step 6

Pour over boiling water until the beans are just covered.

Step 7

Put the dish into the oven covered and cook for at least 3 hours.

Step 8

With 1 hour of cooking time left, add the cider vinegar and remove the lid.

Step 9

In the last hour of cooking, it's best to leave the beans alone, so they get a lovely baked crust on top. Serve with baked potatoes or crusty bread, and a peppery salad.