Jamie's Christmas with Bells On

Jamie: "For me, this is a brilliant dish - think bacon sarnie and everything we love about it, but with a hit of spice to really wake up your taste buds. You've got hot and cold, crunchy and soft, heat and citrus - such great combos, and when you put these bad boys in your mouth, you'll know it's something special."

Serves 6

• 1 teaspoon sweet smoked paprika
• 1 teaspoon fennel seeds
• 200g quality pork belly, skin off and cut into 1cm dice
• olive oil
• 1 ripe avocado, halved and destoned
• 2 large ripe tomatoes
• 1 fresh red chilli
• ½ x 400g tin haricot beans, drained (optional)
• 2 limes
• sea salt and freshly ground black pepper
• 1 teaspoon runny honey
• 6 taco shells
• ½ a bunch of fresh coriander, leaves picked and chopped
• 1 lime
• 1 teaspoon runny honey
• fat-free natural yoghurt, to serve

1. Season your board with the sweet smoked paprika and fennel seeds then toss with the diced pork belly. Give your hands a good wash. Pop a large pan over a medium heat, add a small splash of oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.

2. Meanwhile, flip the board over and give your knife a quick clean. Use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomatoes. Finely chop the chilli, then toss it together to make a sort of crude salsa.

3. By this point the pork will be lovely and gnarly so drain and add the haricot beans, if using, and cook for a further 2 to 4 minutes, or until thick and combined.

4. Squeeze the juice from one of the limes over the salsa, season well and toss to dress. Check on the pork - add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.

5. Get yourself a big board or plank for serving, and ruffle up a tea towel to hold your taco shells. Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.