I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

I visited the nearby farm store, just a mile or two down the Towthorpe road, as part of my campaign to find the local, seasonal, organic, free-range, all-natural, crunchy-granola, hippy-dippy food in my new stomping grounds. I resisted the ice-cream and the cakes, but succumbed to the lure of some rye flour ... and some pork belly.

Although I'm still working with a limited set of equipment, I did manage to pick up a fairly nice roasting dish at the local charity shop, which gave me a few more options. I picked up some mustard as well, though not at the charity shop, and things fell into place.

Thus, it was decided! A simple preparation, pork, mustard, onions and potatoes! Allons-y!

• a nice piece of pork belly, maybe a kilo in size
• 8 or 9 small new potatoes, a fewer larger ones
• three onions
• prepared yellow mustard, whichever variety takes your fancy
• a bit of salt

Smear the pork belly all over with a liberal amount of mustard. I was using a nice Dijon for this application, but any strongly flavored mustard would do the trick, I expect. If you like, leave the skin mustard-free and instead give it a bit of a sprinkle with some salt.

Place the pork carefully on top of the vegetables, and put the whole thing into a 175C (about 350F) oven. Let it go for an hour and a half, perhaps. The potatoes should be soft, and the meat should be done, by that point. Let it rest for a few minutes, while you make a nice salad. Then cut the meat across the grain and serve.

A bold red wine would be a good choice with this, but I went for cider instead. And that was just as good.