And there was me agonising over what to do with a gorgeous slab of pork belly – Cider? Wine? Fennel? And then I remembered, it’s Chinese New Year tomorrow – let’s crisp it up with five spice, garlic and a damn good roasting. I adore Chinese food, but I also know next to nothing about cooking it myself. Lizzie pointed me in the direction of a recipe on Sunflower’s Food Galore for a garlic and five-spice infused belly, which I served with some choi sum, stir fried with garlic and chilli and steamed plain rice.