Yelly-fi-felly-food-belly

For those of you who have seen THIS , here's how you make it... Ingredients (serves two hungry people) 500g pork belly 1/2 tsp salt 2 large potatoes, peeled and cut into perfect roastie sized spuds 1 large carrot, peeled and cut lengthways 1 large parsnip, peeled and cut lengthways 1 large red onion, quartered A couple of sprigs of thyme 1. Pre-heat the oven to 140 degrees. 2. Score the skin of the pork belly creating a criss-cross pattern and rub salt all over. 3. Grab an oven proof dish or roasting tray and place a wire rack on top for your pork belly to sit on. 4. Place the pork in the oven and roast for 3 hours. 5. Prepare your veg by parboiling the potatoes for about 6-8 minutes in boiling water until the edges become fluffy, then drain and fluff up the potatoes some more by shaking the pan with the lid on. 6. After 3 hours, turn the oven up to 200 degrees, add the veg and thyme to the roasting tray underneath the wire rack and coat with the pork fat that has ...

I think I've found it. The restaurant that I would literally order almost anything , and greedily want EVERYTHING  on the menu, just to have a little taster of every single flavour combination it offers. This beauty of a restaurant showcasing this wonderful menu is  Polpo , which serves up Venetian tapas style sharing plates in various locations across London. The menu is fairly sizable and once you've confirmed with the waiter what is an acceptable number of dishes to order * (avoiding that embarrassing restaurant moment where you over-order and a continuous stream of food begins to head towards your table, whilst you frantically start eating, stacking plates and hiding the evidence...) Anyway, when you've found that number, the menu is simple - you fancy meat, fish, or veg? Little nibbles or bigger plates? Completely up to you, and if you make the mistake of not ordering enough then fear not - just order more and it will come out as and when it's ready. ...