A cinch to prepare, and it tastes even better the day after it's cooked.

Cooking this pork slowly makes for a wonderfully tender roast that's heavily scented with the flavours of cinnamon and star anise.

Apples are a great match with pork and stone fruits are even better.

The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.

"This is all about the quality of your pork. Seek out heritage-breed black Berkshire pigs that have been raised humanely and it will make all the difference," says Dave Verheul. Begin this recipe a day ahead to marinate the pork.

Pork works well with most fruit, and we've added a curry dressing for a touch of spice. Leftover ham (from Christmas, say) would work well in place of the pork.

Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.

Using radicchio instead of butter lettuce leaves to wrap the pork adds a pleasing bitter touch, balancing the sweet pork and the spicy tofu. If bitterness isn't your thing, use cos leaves instead.

Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.