Put them into a saucepan, over a medium heat, add the apples and the sugar and cook down to a puree.
Leave to cool and add English mustard to taste, about a dessert spoon works well.
Method for the pork belly
Preheat the oven to 140°C/275F/Gas 1.
Place the belly in a roasting tray and half cover with water. Place a sheet of grease proof paper directly onto the top of the belly, then place tin foil over the top of the roasting tray and fold down the edges to seal the pork in. Repeat this sealing process with a second sheet of foil.
Place the belly in the oven and cook for 8 hours.
Once cooked, carefully remove the belly from the cooking liquid and allow to cool slightly on a tray fat side up.
When the belly is cool enough to handle the fun starts! Essentially you need to deconstruct the belly and reconstruct it without all the bone, fat, skin, sinew etc.
First remove the skin from the belly and discard. Reserve the soft underbelly fat.
Remove all the pork belly meat and set aside.
Discard the bones and any extra fat and sinew.
Mix the underbelly fat with the pork belly meat in a bowl as this will keep the belly moist when you reheat it to serve.
Finely slice the black pudding ring.
Now you are ready to start reconstructing. You want the belly ‘sandwich’ to be approximately 4 cm thick, therefore it will be about half the size of the original pork belly when finished.
Lay a slice of black pudding on a baking tray, followed by a layer of pork belly meat. Repeat this process until you have used up all the meat.
When you have finished layering the pork together it needs to be wrapped tightly in cling film and allowed to set in a fridge. Allow a minimum of four hours for this.
When set, remove from cling film and cut into equal portions approximately 7cm by 3.5cm.
Preheat the oven to 160°C/325F/Gas 3.
Dip each portion through flour, egg and breadcrumbs and shallow fry in rapeseed oil over a medium flame until golden brown.
Place on a tray and put into the oven to heat completely through. This should take about 5 minutes.
Meanwhile sear the scallops in a hot pan with a little oil for 1 minute on each side.
Bring a saucepan of water to the boil and cook the broad beans for 2-3 minutes.
Slice the fennel finely, including the leafy top, and place in some iced water to crisp. Just before serving, dress with the juice of the lemon and the olive oil.
Cut each belly portion in half lengthways and place on a serving plate. Top each portion with a small amount of the apple puree.
Garnish with drained finely sliced fennel & finely chopped fennel leaf dressed with juice of one lemon and extra virgin olive oil and rocket in the middle.
Place the scallops in between the belly portions on top of the fennel.
Sprinkle broad beans around each belly and season with sea salt and freshly ground black pepper.