Ingredients

Ingredients For the celeriac mash

• 1 celeriac

• 1 large desirée potato

• knob of butter

• salt and freshly ground black pepper

For the pork

• 900g/2lb loin of pork

• 100g/4oz black pudding

• 85g/3oz panko (Japanese) breadcrumbs

• 1 unwaxed lemon, finely grated zest only

• 1 tbsp freshly chopped sage

• 1 egg, lightly beaten

For the lentils

• dash olive oil

• 1 large banana shallot, finely chopped

• 100g/4oz smoked back bacon, in one thick piece

• 1 carrot, peeled and diced

• 1 stick celery, peeled and diced

• 225g/8oz cooked Puy lentils

• 1 tbsp sherry vinegar

• 150ml/¼ pint chicken stock

For the sauce

• 300ml/½ pint ready-made pork demi-glace sauce

• splash Calvados

• splash dry cider

For the caramelised apples

• 2 Granny Smith apples, peeled, cored and diced

• 2-3 tbsp maple syrup

Description

In This Recipe Pork Is Rolled In A Black Pudding, Breadcrumb And Sage Crust And Served With A Calvados And Cider Sauce.

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