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Crohns & Colitis



Herbed Pork & Mustard Grilled Potatoes

This delicious roast pork belly recipe is going to give you major main character energy. Have it for a knock out dinner, 1000%. Snack on it with eggs for breakfast, oh yeah! Make a sandwich that will be the envy of all, that’s gonna be you! The techniques in this class will serve you well for years to come. Not to mention that the mustardy potatoes hold their own as a delicious tangy side that you could add to just about any dinner. Join for the perfect introduction to fall.


Cook Time: 2 hours, 5 minutes

Servings: 6


  • 10 sage leaves
  • 2 large rosemary sprigs
  • 3 garlic cloves, crushed
  • 1 tablespoon fennel seeds
  • 4 tablespoons olive oil
  • 1 boned pork belly joint, about 2½ lb
  • salt and pepper


  1. Roughly chop the sage and rosemary and combine with the garlic, fennel seeds, and half the oil in a small bowl.
  2. Place the pork on a cutting board, skin-side up, and score the rind at 1 inch intervals (with a very sharp knife). Turn the meat over, skin-side down, and season with salt and pepper. Rub the herb mixture all over the flesh. Roll the pork up and tie it tightly with string. Rub the skin all over with the remaining oil, then a generous amount of salt.
  3. Roast in a preheated oven, 425°F, for 20 minutes, then reduce the temperature to 325°F, and roast for 1½ hours more. Allow the meat to rest for 10 minutes before carving and serving. The Braised Black Cabbage & Beans on page 198 or the Braised Artichokes & Potatoes on page 186 would make great accompaniments for the pork.

Additional Notes for IBD: If following low FODMAP, use garlic infused olive oil instead of whole garlic.

Mustard Griddled Potatoes

Cook Time: 10 minutes

Servings: 2


  • 500 g (1 lb) waxy potatoes, scrubbed and cut into 1 cm (½ inch) thick slices
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon chopped tarragon
  • sea salt and black pepper


  1. Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes. Drain well and leave to dry for a few minutes.
  2. Place 1 tablespoon of the oil in a large bowl with the sea salt and a generous grinding of pepper, add the potatoes and turn gently to coat in the oil.
  3. Heat a large griddle pan over a medium heat, and when hot, add the potatoes in a single layer. Cook for 3 minutes on each side until golden. Remove and keep warm while you cook any remaining potatoes.
  4. Whisk the remaining oil, mustard and tarragon together in a small bowl. Place the potatoes in a shallow bowl and pour over the dressing. Serve immediately.

Additional Notes for IBD Peel potatoes to aid digestion