James Martin’s pork belly with apple sauce, kale and carrots dish was food hell on this week’s Saturday Kitchen Live.

James says: “Slow-cooked pork belly is a flavoursome crowd pleaser. Great for a Sunday lunch or dinner with friends.”

The ingredients are: 3kg piece of pork belly, 25g coarse salt, 2 tbsp fresh thyme leaves, freshly ground black pepper, to taste, 2 apples, preferably Bramley, peeled, cored and chopped, 50g butter and 2-4 tbsp caster sugar, to taste.

For the wilted kale and heritage carrots, 2 bunch baby heritage carrots, trimmed and washed, 2 tsp sugar, 100g unsalted butter and 75g curly kale, roughly chopped.

To serve: 200ml pork gravy and 4 pieces dehydrated pork skin.