Confit Belly Pork, pan fried scallops, carrot and fennel puree with a cider mustard and sorrel dress

Ingredients

• ¼ side off belly pork
• ½ a head of unpeeled garlic
• Fresh thyme
• 6-10 fennel seeds
• Bennett & Dunn Rapeseed oil to cover
• 3 carrots peeled into ribbons
• 100ml Bennett & Dunn rape seed oil
• 10 fennel seeds
• 75g pork or chicken stock
• 1 pint of cider reduced by 7/8
• 1 lemon zest and juice
• 1 tablespoon of wholegrain mustard
• 2 tablespoons of local honey
• 40ml Bennett & Dunn rapeseed oil
• Handful of common or wood sorrel