CONFIT BELLY OF RARE BREED SCOTTISH LARGE BLACK PORK, CELERIAC PUREE, FONDANT TURNIP AND SAGE ESSENCE

Kindly supplied by Fenwicks Restaurant, Edinburgh

Ingredients
1kg large black pork belly
1 carrot
2 sticks celery
1 large onion
500ml Scottish rapeseed oil
1 large celeriac
200ml double cream
Zest of 1 orange
2 turnips
300ml chicken stock
25g unsalted butter
1 bunch sage
200ml olive oil

Method
Start by heating a heavy base frying pan take the pork belly and rub a generous amount of salt into the pork and seal in a pan until you have a nice golden brown colour on all sides.

Place in a deep roasting tray. Roughly chop the carrot, onions and celery and place into the roasting tray. Pour in the rape seed oil, cover with tin foil and roast in the oven for 3 hours at 130c. Then remove from the oil and allow the oil to drain off.

Meanwhile peel the celeriac and grate into a sauce pan. Add the cream and orange zest and cook for 20mins on a medium heat or until the celeriac has softened. Place in a food processor and blend until smooth and set aside to be reheated later.

Peel the turnip and cut in to equal size batons. Place in a roasting tray and fill up the tray with chicken stock until the turnip is almost covered. Add the butter and place in the oven for 1hr or until the turnips are soft and have a nice golden brown colour and the stock has reduced to a syrupy consistency. For the sage essence place the sage in a liquidiser along with the olive oil and blitz for 2 mins on full power.

To serve reheat the celeriac puree and place a good spoonful in the centre of the plate. Place 3 fondant turnips on top, carve the pork belly and place on top of the celeriac and fondant. Then drizzle sage essence around the plate and serve immediately.