Sous vide pork belly, pea tartare, onions

Lightly cover the flesh side of the pork belly in salt and leave in the fridge for 24 hours

The next day, preheat a water bath to 75°C

Remove the pork belly from the fridge and wash well in cold water. Dry thoroughly and place into a vacuum bag. Seal in a vacuum chamber and cook for in the water bath for 12 hours

Remove the pork belly from the bag and place in a tray. Put another tray on top big enough to cover the belly, and place weights on top. Press in the fridge for a further 12 hours to set

Whisk together the mustard, vinegar and sunflower oil to make the Dijon dressing

Cut the Roscoff onions in half and char with a blowtorch. Place in a vacuum bag with a knob of butter and a pinch of salt and seal tightly in a vacuum chamber. Place in the microwave on full power for 3–4 minutes depending on size of the onions. Allow to cool

Preheat a deep-fryer to 180°C

Slice the banana shallot finely on a mandoline. Dip the rings in flour, followed by the beaten egg and finally into the breadcrumbs. Fry in the deep-fryer until golden brown and crispy

To cook the grelot onions, place the water in a pan with the butter and bring to the boil to make an emulsion. Cook the grelots in this liquor for 2–3 minutes

Double pod the peas and at the last minute mix with some of the sliced shallot, gherkins and dressing

Cut the pork belly into thick slices and remove the skin. Pan-fry in oil until nicely caramelised ensuring it is heated through

Peel the Roscoffs into layers and drop into the emulsion at the last minute to heat through

To serve, place a slice of pork onto the centre of each plate and arrange the pea tartare, grelot onion and Roscoff onions around. Finish with the shallot rings