Ingredients

Ingredients For the black pudding crumble

• 50g/2oz black pudding

For the pork fillet

• 2 x 300g/10½oz pork fillets, sinew removed

• 1-2 tbsp vegetable oil

For the vanilla-dipped potatoes

• 2 large potatoes, peeled, sliced into 1cm/½in discs

• 2 vanilla pods, split and seeds scraped out

• light rapeseed oil, to cover the potatoes

For the vegetables

• 160g/5½oz salted butter

• 6 Jerusalem artichokes, peeled, chopped

• 450ml/16fl oz chicken stock

• 12 asparagus spears, woody ends trimmed

For the glazed pear

• 1 litre/1 pint 15fl oz water

• 300g/10½oz caster sugar

• 3 sprigs fresh rosemary

• pinch salt

• 1 large pear, peeled

• 1 tbsp unsalted butter

For the red wine sauce

• 1 tbsp butter

• 1 shallot, peeled, finely chopped

• 4 button mushrooms

• 2 plum tomatoes, chopped, skin still on

• 1 garlic clove, peeled, crushed

• 1 sprig fresh thyme

• 1 small handful fresh parsley stalks

• 400ml/14fl oz red wine

• 1 litre/1 pint 15fl oz pints brown beef stock

• salt and freshly ground black pepper

To serve

• 2 punnets Tahoon cress (available from specialist suppliers online; substitute other baby cress if unavailable)

Specialist equipment

• vacuum pack bags

• commercial vacuum pack machine

• temperature-controlled water bath

Description

Recipe Uses 50g/2oz Black Pudding, 2 X 300g/10½oz Pork Fillets, Sinew Removed, 1-2 Tbsp Vegetable Oil, 2 Large Potatoes, Peeled, Sliced Into 1cm/½in...

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