Wrap the Parma ham around the pork fillets and pan fry until golden, then place in a medium hot oven at 180°C for 8 minutes, or until cooked through.
Place the belly pork on a trivet over an oven tray and roast in a hot oven at 190°C for 45 minutes, then turn the oven down to 170°C for 45 minutes and a final 45 minutes at 150°C – this will render away the fat and ensure a crisp skin. Cut into portion sizes.
Braise the pork cheeks in some beef stock at 160°C for 2 hours, or until tender. Strain and reduce the braising liquid to make a sauce.
Melt the butter in a frying pan until foaming, add the apples and colour until a golden brown, turn them over and do both sides and add the sugar to the pan, swirl to make a caramel then remove from heat.
For the bubble & squeak mix any leftover veg with mashed potato, shape into loose patties and pan fry until crisp and golden on both sides.
To assemble place the bubble and squeak on a plate, top with three slices of pork fillet.
Add one piece of belly pork, serve the braised cheek on a bed of wilted spinach add the caramelised apples and pour over some of the reduced braising stock.