Ingredients

Ingredients For the pork shoulder

• salt, to taste

• sugar, to taste

• 1 x 4kg pork shoulder, bone and sinew removed

• duck fat (enough to cover the pork shoulder)

• 2 Braeburn apples, peeled, cores removed, finely chopped

• 2-3 tbsp stock syrup (made by dissolving sugar in an equal amount of water)

• 8 prunes, finely chopped

For the pork belly

• salt, to taste

• sugar, to taste

• 1 x 500g/1lb 2oz piece pork belly, bones and skin removed

• duck fat (enough to cover the pork belly)

For the pork and black pudding mousse

• 120g/5oz pork fillet (tail ends), chopped

• 80g/3oz black pudding

• 1 free-range egg

• 80g/3oz double cream

• salt and freshly ground black pepper

For the pork fillets

• 2 x 550g pork fillets, fat and sinew trimmed

• salt and freshly ground black pepper

• 6 slices Parma ham or prosciutto

For the apple and black pudding purée

• 4 Braeburn apples, peeled, cores removed, chopped

• 200g/7oz black pudding

• salt and freshly ground black pepper

For the pork and cider sauce

• 1 shallot, sliced

• 1 stick celery, chopped

• drizzle olive oil

• 500g/1lb 2oz, chopped pork bones, roasted

• 250ml/9fl oz English cider vinegar

• 2 litres/3 pints 5fl oz brown chicken stock

• 4 sprigs fresh sage

• 1 head garlic, split

• 10 peppercorns

• 500ml/1 pint fresh Granny Smith apple juice

For the apple and shallot foam

• 330g/11fl oz Braeburn apples, peeled, cores removed, sliced

• 170g/6oz shallots, sliced

• drizzle olive oil

• 500ml/1 pint white chicken stock

• 100ml/4fl oz double cream

• salt and freshly ground black pepper

For the confit shallot

• 6 round shallots

• 1 sprig fresh thyme

• 2 cloves garlic

• 50ml/2fl oz olive oil

For the potato cannelloni

• 2 large Maris Piper potatoes, peeled

• 50g/2oz potato flour

• vegetable oil, for frying

For the creamed cabbage

• 1 Savoy cabbage

• 300ml/10fl oz double cream, reduced to 100ml/4fl oz

Specialist equipment

• commercial vacuum-pack bags and machine

• foam machine

• Japanese potato slicing machine

Description

Recipe Uses Salt, To Taste, Sugar, To Taste, 1 X 4kg Pork Shoulder, Bone And Sinew Removed, Duck Fat (enough To Cover The Pork Shoulder), 2 Braeburn...

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