Roast pork belly with anise carrot purée and balsamic glazed carrots

Ingredients

Oils & Vinegars

  • 125ml of cider vinegar
  • 30ml of olive oil
  • 140ml of balsamic vinegar

Store Cupboard

Dairy

  • 10g of butter
  • 35g of unsalted butter, diced
  • 80ml of double cream