Pork Rillettes With Toast and Cornichons

Leftover pork from a Sunday roast can be turned into a delicious Monday packed lunch

It is amazing how easily a joint of pork turns out to be insurmountable. What seems like an appropriate - even modest - piece of pork belly so often turns out to defeat everyone, its heady combination of rich fat and sweet meat being somewhat more filling than you'd accounted for. But no matter! Here is a quite splendid thing to do with the leftovers.(Serves 2)
250-300g leftover fatty pork (belly or shoulder)
2 tbsp pork fat, dripping or oil
1 tbsp brandy (optional)
Sprig of thyme
Bay leaf
A few peppercorns
Pinch of salt
To serve:
Toast or crusty baguette
Cornichons or pickled shallotsRoughly chop the meat. Heat the fat in a saucepan over a low heat.Add the meat, brandy, herbs and pepper, and season with a pinch of salt. Cover and cook gently for 45 minutes, stirring occasionally. Don't let it colour too much, if at all.When the meat is uber-soft and tender, take it off the heat and remove the herbs and peppercorns. Tear it to shreds with a couple of forks or pulse in a blender.Press into a ramekin or bowl and cover with the liquid left in the pan. Cover and chill for up to a week (take out of the fridge about an hour before eating).Serve each pot of rillettes with crusty bread or toast and cornichons or pickled shallots.• From Love Your Lunchbox by James Ramsden.
Pork rilletes with toast, cornichons and pickled shallots. Photograph: Love Your Lunchbox