Saturday 25 January - Tom Kerridge Cookathon

Another Cookathon night for the Facebook Group, and the chosen chef for this week was Tom Kerridge. I chose the Belly Pork with Cavolo Nero Salsa and Lentils  - mainly because I had most of the ingredients in, and this fabulous Cavolo Nero is about the only thing flourishing on the allotment at the moment.

The belly pork was placed in brine for 24 hours - there is an error in the recipe book as it has far too much salt in it - fortunately I was aware of this as Jen had spotted a tweet from Tom Kerridge about this. The brine was salt, brown sugar and some herbs and spices.

Once brined the pork was slow roasted.

The lentils were cooked with white wine, bacon and onion until tender.

Finally the Salsa, which was the star of the whole meal. The cabbage and was blanched and drained, along with mint and parsley. This was then finely chopped with capers, garlic and anchovies.

The chopped ingredients were added to lemon zest and chopped shallot, seasoned with cayenne and olive oil was added to make a rough salsa.

I didn't feel the brining added a lot to the final dish, but the Salsa was definitely one to do again.