1. Place a roasting tray into a preheated oven at 190c.
2. Place the pork belly strips in a large mixing bowl, pour over the maple syrup.
3. Pick the leaves from the thyme and add to the bowl with the pork belly strips, mix everything thoroughly together.
4. Heat a frying pan to a medium heat and add half of the rapeseed oil, then place in the pork belly strips.
5. Sear lightly on each side and then transfer the pork belly onto the preheated roasting tray and return to the oven.
6. Peel the butternut squash and remove the seeds from the centre, roughly dice into 2-3 cm cubes.
7. Roll the butternut squash dice in the remaining rapeseed oil, season with salt and pepper.
8. Add the seasoned diced butternut squash to the pork belly roasting tray after the pork belly has been cooking for about 20 minutes.
9. With a pair of kitchen tongs, move the pork belly strips so they are sitting on top of the butternut squash.
10. Roast for further 20 mins until the pork is tender and the butternut squash is cooked but not mushy.
11. Remove the roasting tray from the oven and leave to rest.
12. Trim the curly kale leaves from the stem and place in a saucepan of boiling salted water for 2 minutes.
13. Drain the kale and season with milled pepper.

To Serve

1. Place the pork belly strips and butternut squash on a large serving plate.
2. Scatter the cooked curly kale in and around the pork belly on the serving plate.