Pork Belly, Dublin Bay Prawns and Pea Puree

# Pre-heat oven to 180C # First, braise the pork belly. # Gently shallow fry the carrots, onion and garlic in an oven proof pan large enough to accomodate the belly. When the vegetables begin to turn golden, add the belly and chicken stock to cover (Topping up with water is fine). Bring to a simmer, cover and place in the oven for approximately 2-2.5 hours until tender but not falling apart. # When cooked, line a tray with greaseproof paper and place the belly on this. Place another sheet of greaseproof on top, place a tray on top of this and weigh down for 6hrs. (A few tins of beans, bags of sugar etc are all fine for this.) # Once pressed and cooled, cut belly into 3cm cubes with a sharp knife.

For the Dublin Bay prawns

# Bring a large pan of salted water to the boil and add the prawns for 1 minute only. # Remove and let cool slightly before peeling. # Once peeled, make a cut down the length of the back (not all the way through) and remove the digestive tract.

For the pea puree:

# Sweat the shallot gently in a little butter until soft. Do not let colour. # Add the peas and the cream and reduce the cream until it just coats the vegetables. # Puree this in a food processor or with a hand blender, push through a sieve and correct seasoning to taste.

To Serve:

# Reheat the belly cubes in a hot oven for approximately 10 minutes. # Add the part cooked prawns for the last two minutes. # Meanwhile, gently reheat the puree. # Remove pork and prawns from oven and season. # Place a spoonful of pea puree at the top of each plate, and smear straight down the plate. # Arrange two pork cubes and two prawns on each plate. # Add a few pea shoots dressed in vinaigrette, if you like.