Step 1 Firstly, prepare the salad by blanching the sugar snap peas and mange tout for 2 mins in a pan of salted, boiling water. Drain then refresh under cold running water for 2 minutes then drain again.

Step 2 Throw the noodles, salad leaves, mange tout, sugar snap peas, cucumber and spring onion in a bowl. Mix together the maple syrup, orange juice and 1tbsp sesame oil and drizzle over the salad. Mix with your hands to ensure everything is coated.

Step 3 Heat the vegetable oil and 1tbsp sesame oil in a heavy based frying pan over a medium to high heat. Fry the cubes of Pork Belly Confit for approximately 5-7 mins until crispy around the edges. Remove and drain on some kitchen roll.

Step 4 To serve simply place a large spoonful of salad in a bowl and top with the crispy Pork Belly Confit. This needs no other additions, not even seasoning. I said it was easy!