We have half prepared our New Year dish. We fancy eating belly of pork with all the crackling - slow cooked to perfection. Mash and minted pea puree will complete the meal. I'll put the recipe up tomorrow. It's straightforward, but takes a little preparation. The way it's cooked draws out the fat yet leaves the wonderful flavours. It's cheap, delicious and so tasty. All the top restaurants are serving this - yet we can make a dozen portions for the price of one!