4 best quality unfenced pork cleaves (loin or bacon hack are extraordinary)
300g blended white beans (cooked or tinned)
2 shallots, finely diced
2 cloves of garlic, finely hacked
4 rashers of streaky bacon hacked into lardons
300ml of ham stock
250ml of twofold cream
4 leaves wise, slashed
To wrap up
Modest bunch of toasted pine nuts
Modest bunch of spinach
Modest bunch of finely ground parmesan
Season the hacks with salt then burn them in a dish. When they are pleasantly shaded, placed them in the stove on the flame broil rack so it doesn't sear them. Cook at 180 degrees for around 20 minutes, flipping over following 10 minutes, until cooked to your loving. Expel from the stove and rest in a warm place for 5-10 minutes.
For the stew, while the slashes are in the broiler, pop them in a substantial skillet on a medium warmth. Sweat off your shallots and garlic, include the bacon and cook for around 5 minutes until the bacon discharges its juices and begins to shading. Include the ham stock, and let it decrease considerably, before including the twofold cream and the beans.
Convey to the bubble. Once bubbled, expel from the warmth, include the savvy, spinach and season with salt and pepper. Just before serving include the washed spinach and mix until withered. Once the stew is on the plate, sprinkle with parmesan and pine nuts. Put the slash on top and present with a jug of Sea Fury.
Formula obligingness of The Mariners, a joint wander from Sharp's Brewery and Nathan Outlaw
