Ingredients

Ingredients For the ballotine

• 300g/10½oz pork belly

• 1 tsp fresh tarragon leaves

• 1 tsp fennel seeds

• 1 small lemon, finely grated zest only

• salt and freshly ground black pepper

• 2 chicken breasts, skin removed

• 25g/1oz butter

• 1 tbsp olive oil

For the pomme purée

• 4 medium Maris Piper potatoes

• 100ml/3½fl oz full-fat milk

• 25g/1oz butter

• salt and freshly ground black pepper

For the sauce

• 6 shallots, peeled, chopped

• 25g/1oz butter

• 1 tbsp olive oil

• sprig fresh thyme, leaves only

• 1 fresh bay leaf

• 75ml/2½fl oz red wine

• 75ml/2½fl oz madeira

• 250ml/9fl oz demi-glace sauce, or readymade concentrated brown stock

For the cabbage

• ½ head small savoy cabbage, leaves shredded, core removed

• 85g/3oz smoked bacon lardons

• 100g/3½oz cooked chestnuts, sliced

• 1 small carrot, peeled, finely diced

• 75ml/2½fl oz single cream

For the mushrooms

• 25g/1oz butter

• 100g/3½oz chanterelle mushrooms, wiped clean

• 2 garlic cloves, peeled

Description

Recipe Uses 300g/10½oz Pork Belly, 1 Tsp Fresh Tarragon Leaves, 1 Tsp Fennel Seeds, 1 Small Lemon, Finely Grated Zest Only, Salt And Freshly Ground...

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