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Roast suckling pig with apples and potatoes by Jock Zonfrillo

11 September 2006

INGREDIENTS

1.5kg rolled suckling pig
Juice of 1 lemon
Salt
100ml olive oil
3tbs sugar
A small knob of butter
4 Granny Smiths, quartered and turned
16 pommes cocotte, cooked with garlic
16 blanched baby carrots
16 blanched baby fennel

METHOD

Put the meat into a roasting tray and pour the lemon juice over it. Rub plenty of salt into the meat. Pour over the olive oil and roast at the highest temperature on the oven for about an hour.

Melt the sugar in a dry pan and, when caramelised, add the butter and turned apples. Remove the meat from the oven and leave to rest for 20 minutes.

Reheat the apples and the pommes cocotte in the oven and the vegetables in boiling water. Slice the meat thinly and place three slices on each plate. Place the vegetables on top and sauce with jus.

Jock Zonfrillo

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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