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Pork belly with spring vegetables and lemon ricotta
Fruit and vegetables
2 tsp picked lemon
thyme
leaves
1
lemon
, zest only
3
garlic
cloves, peeled
1
lemon
, zest and juice
½
lemon juice
only
1
garlic
clove, finely chopped
6
asparagus
spears, trimmed
50g/1¾oz
broad beans
3 thick
spring onions
, sliced
2 young
carrots
, scrubbed and sliced
3 Jersey Royal
new potatoes
, quartered
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
pinch
salt
3 tbsp
fennel seeds
salt
3 tbsp
olive oil
1–2 tbsp muscatel
vinegar
Dairy, eggs and chilled
200g/7oz
ricotta
Meat, fish and poultry
1kg/2lb 4oz
pork belly
, skin scored
Other
1–2 tbsp olive oil
50g/1¾oz fresh
peas
Back to recipe
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