James Martin served up a tasty roast pork belly with hummus and a Spanish tapas bar style sauce on James Martin’s Saturday Morning.

The ingredients are: 2kg pork belly and 1 tbsp salt.

For the Hummus: 400g can chickpeas drained, 2 cloves of garlic, fried gently in a little olive oil and cooled, 1 lemon juice and zest, 3 tbsp tahini, 50ml olive oil, Salt and pepper.

For the sauce: ½ white onion, diced finely, 1 small bunch parsley, chopped, 1 tbsp Dijon mustard, 2 tbsp oyster sauce, 1 tbsp sherry vinegar, 1 lemon, juice only, 2 tbsp hazelnut oil, 100g hazelnuts roasted and 1 small bunch of parsley and chives, chopped.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.