Roasted British pork loin, cheesy mac and leeks with smoked bacon

Wash the leeks and dice

Dice the shallots

Pick the thyme

Chop the parsley

Defrost the mac and cheese

Juice of half the lemon

1. In a pan on a low heat place the pork fat side down and render very slowly for 10 mins.

2. Turn the pork, season and transfer to an oven at 180oC for 1.5 hours or until a core temp of 75oC has been reached.

3. Remove from the oven and allow to rest for at least 30mins.

4. Melt the butter in a pan over a moderate heat then add the lardons and cook until crisp, add in the leeks and soften.

5. Stir in the parsley and mushrooms followed by the mac and cheese - mix well and season to taste.

6. Decant into a suitable ovenproof dish and transfer to an oven and bake for about 5 mins or until its golden brown.

7. Place the chopped shallots and thyme into a pan, cover with the red wine sauce and the lemon juice bring to a gentle boil and stir.

8. Carve the pork into thick slices first removing the crackling and cutting separately.

9. Heat up the red cabbage and spoon onto a suitable plate and top with the pork and cracking.

10. Spoon the red wine sauce over the pork and serve the mac n cheese alongside

11. Finally finish the dish with watercress and serve!