John Torode cook a tasty slow roasted pork belly that take 5 hours to roast, served with parsnips and salsa Verdi on Saturday Kitchen.

John says: “A great fuss-free dish to feed a crowd. You’ll need to marinate the pork 12-24 hours in advance and cook it for 5 hours, but there’s very little actual work and you’ll end up with the most tender, tasty meat imaginable.”

The ingredients for the pork are: 3.5-4kg piece of pork belly, bone in, skin on, 2 tbsp salt, 8 garlic cloves, smashed, 4 tbsp smoked paprika, 4 tbsp vegetable oil, 2 lemons, halved lengthways then thickly sliced and 4 large potatoes, peeled and halved.

For the roast parsnips: 4 tsp vegetable oil and 6 parsnips peeled, trimmed and split down the middle.

For the parsnip mash: 500g parsnips, peeled and cut into 5cm pieces, 100g potatoes, diced, 1 garlic clove, peeled and left whole, 200ml milk, 50ml olive oil, ½ lemon, juice only, 50ml double cream, 10g butter and salt and pepper.

For the salsa verde: 2 large handfuls flatleaf parsley, leaves picked, 1 large handful basil leaves, 2 garlic cloves, peeled, 1 boiled egg, 1 handful fresh white breadcrumbs, 1 tbsp white wine vinegar, 1 tbsp capers, 50ml olive oil and pinch salt.