Merrion Chocolate Mousse: Whisk the eggs and egg yolks together. In a saucepan, heat the sugar and water to 118°, then pour onto the whisking eggs. Melt the chocolate to a temperature of 40° and add to the egg, sugar and water mixture. Finally, fold the semi whipped cream into the mix to create a light chocolate mousse. Pour the mousse mix directly into individual moulds and freeze. Strawberry Pate de Fruit:Heat the puree and glucose and bring to the boil. Mix the sugar and pectin together and add to puree and glucose. Continue to cook until you reach a temp of 107°, then add the tartaric acid and set in small square moulds and refrigerate. Bailey’s Vanilla Fudge: Place the milk, sugar and butter in a pan and heat to 115°, stirring constantly. When temperature is reached remove from heat and add the Baileys, vanilla, white chocolate and sultanas. Stir well and set in a mould before refrigerating. This can be divided into portions later. Salted Caramel Ice Cream:Place the ingredients in an ice cream making machine and turn till soft. Gold Coins: To make the gold coins simply place the chocolate chips in a bowl and dust the chips in gold powder until coated. Presentation: Remove the chocolate mousse from each mould and place on individual plates – these are your ‘pots’. Then place as many gold coins on the top of the mousse as desired. Cut the Strawberry Pate de Fruit into 10 squares and Bailey’s Vanilla Fudge into 5 squares and place on each plate. Finally, place one scoop of the Salted Caramel Ice Cream on the plate and serve.

Place all the ingredients in a heavy based pan, bring to the boil and simmer for 45 mins-1 hour. Pre-heat your oven to 160°C. To prepare the pork belly, score the skin with a knife, taking care not to pierce the flesh, rub the sea salt generously on the flesh side and the skin. Lay the vegetables in a large dish deep enough to hold the vegetables and the belly sitting on top. Fill the tray half way up the sides with water, cover with tin foil or a lid and cook for 4-5 hours, checking halfway to top up the water. While this is cooking The belly should give way when poked with the back of a wooden spoon. Nice and tender. Carefully remove the belly, reserving the juices for stock for soups or sauces. And lay on parchment paper on a deep dish, lay another sheet on top of this and a second tray, weighing down the belly with tins of beans, this will give the belly a nice shape and for ease of cutting, leave over night to set. Slice the pork belly into nice squares or rectangles, giving one per portion. Heat a frying pan with a little oil and place the pork skin side down, fry until crispy, turn and brown on the bottom, place on a sheet of tin foil in the oven at 200°C for 10-15 mins until golden. Heat another pan, add the butter and 1 tbsp of oil, then fry the potatoes until golden brown, add the fennel seeds and season. Serve the belly with the potatoes and a good lashing of chutney, and garnish with broccoli enjoy!