SHOPPING LIST: Slow-Roast Pork Belly with Lentils, Roast Apples and Mustard Mash (4 portions)
Meal Plan Occasions 1, New Year's Day main (serves 4, pork)

[ ] 1 kg boneless pork belly joint, skin on and scored (ask the butcher to score it)
[ ] sea salt flakes, for the skin (you need 2 tsp)
[ ] olive oil (you need 1 tbsp)
[ ] dried thyme (you need 2 tsp)
[ ] 2 onions, thickly sliced
[ ] 3 eating apples, each cut into 6 wedges
[ ] 250 g dried Puy or green lentils
[ ] 1 carrot, finely diced
[ ] 1 stick of celery, finely diced (optional)
[ ] 2 cloves garlic, chopped
[ ] chicken or vegetable stock cube (you need 1 cube)
[ ] 1 kg floury potatoes (such as Maris Piper), peeled and cut into chunks
[ ] 50 g butter
[ ] 100 ml milk
[ ] 2 tbsp wholegrain mustard

Cupboard check: sea salt flakes, for the skin, olive oil, dried thyme, chicken or vegetable stock cube are probably already at home.
Pork belly: ask the butcher to score the skin, or buy a joint that is already scored.
Lentils: Puy or green lentils keep their shape. Red lentils would go to mush.
Make ahead: dry and salt the skin the day before.