James Martin cooks chilli-crusted pork with Hispi cabbage and crème fraîche mash on Saturday Kitchen.

The ingredients for the pork: 3.5kg boneless shoulder of pork, 2 tbsp fennel seeds, 2 tbsp rough sea salt, 2 red chillies, roughly chopped, 2 lemons, zest only and 150ml oz water.

For the chive and crème fraîche mash: 1kg King Edward potatoes, peeled and cut into chunks, 2 cloves garlic, peeled, 4-5 tbsp extra virgin olive oil, 50-75g crème fraîche, 5 tbsp finely chopped fresh chives and salt and freshly ground black pepper.

For the cabbage: 50g butter, 1 head Hispi cabbage, finely sliced and salt and freshly ground black pepper.