I'm reading an interesting and inspiring book at the moment called Seasonal Food by Paul Waddington (published by Eden Project books). It is essentially a food reference book which clearly sets out what's in season in the UK throughout the calendar year. 

I seem to be a bit obsessed with cooking pork lately, maybe since the success of slow-roasting a huge slab of pork belly at my family's Jubilee weekend celebrations, and add it to my plate at every possible opportunity. I stumbled upon an awesome, simple supper recipe by Waitrose in my recipe file, consisting of haricot beans, black pudding and spring greens, and decided to give it try. With a pork medallion piled on top, naturally. The rich, meaty gravy created by the black pudding is a great partner to the crunchy greens and warming haricot beans.

Determined not to waste (or, more likely, nibble on every time I open the fridge) some delicious slow-roasted pork belly, I knocked up a little leftovers recipe on Monday evening. It was the perfect start to a long week and made great use of some great quality meat. 

I love improvising in the kitchen and usually take inspiration from combinations of ingredients in a handful of favourite recipes. My inspiration for Monday's quick supper was from a North African chicken tagine recipe. I decided to use the sweet and spicy flavours with a tomato-based sauce to liven up my leftover pork belly; served on some cous cous with a good hit of red chili, the dish really hit the spot.