Nigel Barden served up aromatic pork belly hotpot using Hugh Fearnley-Whittingstall recipe on Radio 2 Drivetime.

The ingredients are: 1.5kg belly pork, with rind still on, 570ml pork or chicken stock (if available, otherwise water), 12 spring onions, 100ml light soy sauce,75ml Chinese rice wine, 25ml rice wine vinegar, 2 tbsp demerera (or light brown) sugar, 3 star anise, 10cm piece of fresh ginger root, peeled and sliced in rounds and a good pinch of dried chilli flakes.