For the quince purée, peel, core and chop the quince and put it in a bowl with some water and the sliced lemon. In a pan, bring the water, lemon juice and sugar to a boil

Add the chopped quince to the pan and cook for 15 minutes until tender. Whiz in a blender and then pour through a muslin cloth. Season with lemon juice. Set aside until needed

For the pork and quince sauce, heat the oven to 220ºC/Gas mark 6

Put the bones in a roasting tin and roast for 30 minutes or until browned. Bring the chicken stock to a boil. Put the pork bones into the stock and cook for 45 minutes. Pour though a sieve

Put the stock back in the pan and add the remaining bones, cook for 45 minutes and then sieve the liquid

Fry the pork trimmings and half the button mushrooms in the oil until golden brown, add the stock, the rest of the button mushrooms and the white wine and cook for 50 minutes

Pour through a sieve, whisk in the xanthan gum and season with salt, pepper, the quince purée, lemon juice and vinegar. Add the lemon zest, garlic and thyme and then sieve again

For the pickled quince, peel and core the quinces and cut into 2cm cubes. Put these into a bowl of water with the sliced lemon. Bring the water, lemon juice, sugar and vinegar to a boil

Add the quince dice and simmer for 3 minutes until the quince has some bite. Pour into a large tray and cool in the liquid. This will keep for up to a week

For the pork fillet, heat the oven to 240ºC/Gas mark 8

Score the skin and make sure it is completely dry. Weigh the joint. Lightly oil a roasting tin and put it in the oven to get hot. Season the pork skin with sea salt, put it in the hot tin and roast for 20 minutes

Reduce the heat to 190ºC/Gas mark 5 and roast for a further 30 minutes per 500g. Increase the heat to 240ºC/Gas mark 8 and cook for a final 10 minutes to crisp the crackling. Rest in a warm place

For the pork belly, heat the oven to 225ºC/Gas mark 9

Score the skin of the belly and make sure it is completely dry. Season it generously with salt, pushing it into the cracks in the skin. Lay it in a roasting tin and put it in the oven. Turn the oven down to 140ºC/Gas mark 1

Cook gently for 3 hours, turn the heat down to 130ºC/Gas mark 1/2 and cook for another hour. If the crackling is not crisp enough turn the heat up again to 225ºC/Gas mark 7 and cook for another 10 or 15 minutes

Rest in a warm place for 10 minutes. Remove the crackling before carving

For the cabbage, reduce the vinegar by half in a small pan. Sweat the cabbage in the duck fat and salt until tender. Add the vinegar

To plate, blanch both the bok choi and samphire in boiling water and drain. Carve the pork belly and pork fillet. Arrange everything on a plate and dress with the sauce, pickle and purée