Maple-Glazed Belly of Pork with Saffron and Cockles

This dish came about from the same thought process that brought me a pork belly and langoustine dish: it’s based around the idea of paella, saffron and starch, the sweetness of the shellfish and the richness of the meat. The combination of these ingredients is a firm favourite of mine, and makes a dish I love to cook. The black olive mash is a bit of a chore, but well worth it for a special occasion. For best results, select a piece of belly pork that is dry in appearance and has an even di