Olia Hercules cooked a Ukrainian roast pork with cabbage sauerkraut made with her mother’s recipe, served in brioche buns on Saturday Kitchen.

Olia says: “Don’t be put off by the long cooking time, this recipe is really simple and packed full of flavour. Perfect for a feast with friends.”

The ingredients for the pork belly, 4 garlic cloves, crushed, 20g ginger, peeled and finely grated, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp cider vinegar, grated fresh nutmeg, ¼ tsp cloves, sea salt and 1.5kg good quality belly pork.

For the cabbage: 1 onion, thinly sliced, 1 tbsp vegetable oil, 400g home-made sour cabbage (or good-quality saurkraut), 100g prunes, pitted and roughly chopped, 50g dried apricots, chopped, 2 tsp caraway seeds, 1 tbsp coriander seeds, 1 tsp fennel seeds, 4 cardamom pods, seeds crushed, pods discarded and 2 green apples, cored and thinly sliced.

To serve (optional): 6 brioche buns and bunch watercress, washed.