Put a selection of sliced cold meat (ham is fine if you don't fancy tongue), crunchy radishes, lettuce leaves, a crusty roll and some butter in Tupperware.
If you're feeling adventurous, you can put a little thinly-sliced beef in there and it'll cook in the hot water.
Put a few new potatoes on to boil; meanwhile, cook thinly sliced onion and wild garlic in oil in a small frying pan.
Put a sum of sugar on the bottom of the jar, followed by some assorted sliced fruits, then pour on a sum of rum.
Put a strip of tape over all cut edges until you are finished working to avoid sliced fingers.
16 Put a thick film of olive oil in a skillet over low heat with lots of thin-sliced garlic.
Put them on a baking tray, drizzle with olive oil, season with sea salt and black pepper, then roast in the oven for 20 minutes, or until the tops are crisp and the radishes have turned a softer, more mellow pink. 2 Put your sliced onion in a little bowl with a good pinch of sea salt and the juice of half the lemon.
Turn the oven up to 240C/gas mark 9. Put the sliced onion into a roasting tin and place the pork belly on top, skin-side up.
Serves 6 11/2kg/3lb desiree potatoes, peeled and cut into slices that are eighth of an inch thick 900ml/11/2 pints whole milk 750ml/11/4 pints double cream Plenty of freshly grated nutmeg 3 cloves of garlic, peeled and finely chopped Salt and pepper 150g/5oz grated Gruyère Put the sliced potatoes in a large saucepan and pour over the milk.
For the infusion 1 small pineapple, peeled, quartered and thinly sliced 1ltr preferably El Dorado 3-year-plus rum For the lime and bitter orange sherbet 5 limes zested and juice reserved 4 Seville or ordinary oranges, zested and juice reserved 1 tbsp caster sugar For the Demerara syrup 500ml Demerara sugar 500ml water Put the sliced pineapple in a non-reactive bowl and pour over the rum.
