Anthony: I don’t understand this recipe. Are you putting pork belly into the sausage roll?

Colin: Why don’t you get it?

Anthony: Pork belly is a particularly popular cut at the moment, and it has been for a while, but it is a stand-alone dish. Then you come along and want to mince it and turn it into a forcemeat as a filling for a sausage roll, which sounds weird to me.

Colin: A good sausage roll is always juicy, and fat in the mince is what delivers that juiciness, so why not use pork belly with its high ratio of fat to meat?

Anthony: As is the norm with you Fass, stuff starts out weird, but finishes quite cleverly. And it’s frustrating. It’s frustrating when I have to admit you’re onto something.

Colin: Sausage rolls are a working man’s dish, which is the food I base my restaurant on, but that doesn’t mean you can’t use quality ingredients, including quality fat.

Anthony: We always say fat is texture and flavour.

Colin: For years fat has been maligned as the baddie of the food world and associated with junk food. I mean McDonald’s has no whole fat in it, it’s basically all sugar and manufactured fat, but if you eat good fat, I don’t see that as a problem.

Anthony: People are fat-phobic. We’ve been programmed to think fat is bad for us, but like all things in life, there’s good and bad fat. Moderation is important.

Colin: You don’t have to be a chef or a butcher to tell a bad dry, tasteless, cheap sausage roll with no fat from a good one.

Anthony: But why turn a premium cut like pork belly into a sausage roll?

Colin: Because not everyone wants to eat a slab of pork belly, especially if you have kids. I’m using restaurant-type produce in a basic dish you can make at home.

Anthony: Fass, you’ve made more sense in the past 15 minutes than in the 15 years I’ve known you!

Colin: Thank you. I’ve taken fine dining, minced it and given it to the public!

Recipe here: Pork belly sausage rolls