Ingredients

Ingredients For the crackling

• 1 x 500g/1lb 2oz Gloucester Old Spot pork leg, skin only, meat reserved for pork jus (below)

• 2 sprigs fresh thyme

• 4 cloves garlic, finely chopped

• 10 black peppercorns, crushed

• 25g/1oz coarse sea salt

For the pie filling

• drizzle olive oil

• 1 x 400g/14½oz Gloucester Old Spot pork shoulder

• 400g/14oz mirepoix (very finely chopped carrot, celery and onion)

• 10 black peppercorns

• 12 garlic cloves, peeled

• 9 sprigs thyme

• 2 bay leaves

• 100g/3½oz carrot, peeled, finely chopped

• 100g/3½oz celeriac, peeled, finely chopped

• 4 sprigs fresh thyme, leaves only

• 1 litre/2 pints 13fl oz brown chicken stock, to cover pork

For the suet paste

• 250g/9oz shredded beef suet

• 250g/9oz self-raising flour

• 175ml/6fl oz cold water

• salt

For the roasted loin

• 800g/1 3/4lb Gloucester Old Spot pork loin

• salt, to season

• knob butter

For the pork jus

• 100ml/3½fl oz rapeseed oil

• 500g/1lb 2oz Gloucester Old Spot pork leg, chopped into 5cm/2in pieces

• 250g/9oz unsalted butter

• 2 onions, chopped

• 1 carrot, chopped

• 750ml/1 pint 7fl oz dry white wine

• 500ml/18fl oz brown chicken stock

• 500ml/18fl oz white chicken stock

• 3 sprigs fresh thyme

• 3 sprigs fresh sage

For the crisp sage leaves

• 50ml/2fl oz groundnut oil

• 25g/1oz butter

• 12 large fresh sage leaves

• pinch salt

For the crushed turnip and butternut squash with thyme

• 1 large butternut squash, quartered, seeds removed

• pinch salt

• 2 tsp chopped fresh thyme leaves

• 200g/7oz unsalted butter

• 1 turnip, peeled and chopped

For the butternut squash purée

• 1 butternut squash, peeled, seeds removed, chopped

• 100g/3½oz butter

For the roasted carrots

• 12 carrots, leafy tops on

• 100g/3½oz unsalted butter

To serve

• 100g/3½oz toasted pumpkin seeds

Specialist equipment

• commercial vacuum pack machine

Description

Recipe Uses 1 X 500g/1lb 2oz Gloucester Old Spot Pork Leg, Skin Only, Meat Reserved For Pork Jus (below), 2 Sprigs Fresh Thyme, 4 Cloves Garlic,...

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