BELLY'S GONNA GET YOU

There are not many things that make me happy in life.

One is a new pair of running shoes. The other, a good slab of pork.

Today, I used one for my run down past Canary Wharf and back and roasted the other until it had crispy crackling using the infallible Gary Rhodes' method.

Fortunately, I got them the right way round or I would have been snacking on Ascic Gel Kyanos for supper and have feet that smell like dead pig rather than dead badgers as a former girlfriend claimed.

Of all the TV chefs, GR is one of the few who does not make me want to throw the TV over the balcony and his recipes do have a habit of working which so many celeb chef offerings do not.

Roasted on halved onions as a trivet, the skin scored into thin strips and just salt and a little oil, it resulted in perfect crackling and made for a very agreeable meal while watching Man City get dumped out of the cup.