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!

Pour 1 measure Wild about Raspberry Syrup into a champagne flute and top up with champagne or prosecco.