In a hot pan lightly toast all your spices. Allow to cool the using a food processor blend them into a crumble mixture. Add rock salt and garlic then rub onto the pork belly and allow to marinade for 12 hours or overnight. The next day place the belly into a roasting tray and just cover with chicken stock and seal the tray with tin foil. Put in the oven at 120-130 deg and cook for 6-8 hours. The belly should be soft when ready. Take out of the stock and place onto a tray and press in the fridge for 4 hours. This helps keep its shape. Reduce the stock to a glaze and then whisk in some olive oil and whole grain mustard.
For the puree
1 Butternut squash
1 onion chopped
2 cloves of garlic
Sprig of thyme
Take your butternut and peel off the skin, cut the butternut in half and using the bottom of the butternut and any other trimmings you may have and roast in the oven at 200deg with the garlic, onion, cinnamon and thyme, until the butternut is well coloured. Then put the roasted vegetables into a pot and cover with stock. Reduce the stock to a glaze and blend the vegetables in a blender until smooth. Season with salt, pepper and some cayenne for a bit of a kick. Add the butter for a glossy finish.
For the honey roast butternut
100ml chicken stock
In a hot pan put the butternut with a drizzle of vegetable oil salt, pepper, thyme and garlic. Roast in the pan until the butternut starts to brown. Then add the honey and allow to caramelise. Now add the butter and stock then cover for 10 minutes until the butternut is soft and glazed in the honey emulsion.
For the Swiss chard
Heat some oil in a hot pan and then add the Swiss chard leaves, salt, pepper and butter. Once the butter has browned add a small ladle of stock and cover with a lid. Cook for 2 minutes until the leaves are just wilted.