- Purton House rolled pork shoulder, chard, giant garlic bulb and fennel bulb
- Chegworth Valley sage, conference pears, red onions, bay leaves, pink fir potatoes
- Oliveology olive oil
- Sea salt and black peppercorns
- Black treacle
- A light, mild beer
Preheat your oven to 220 degrees. Place your pork in a large, deep roasting dish and dollop 3 large tablespoons of black treacle, cracked black pepper and 8 cloves of crushed garlic over your meat. Rub this marinade all over. Place the meat in the oven for about 40 minutes; allow it to really sizzle, the sugar in the black treacle will ensure the skin of your pork will turn deliciously crispy and dark.
Remove from the oven and pour over the beer. Slice your onions and pears into large chunks then tuck these in around your pork. Turn the oven down to 150 degrees, cover your roasting tin tightly with tin foil then cook for 6 hours. Check your meat every 2 hours and baste with care. You know your pork is ready when it flakes softly when poked with a fork.
Wash your Pink Firs, then slice into thin, scruffy batons. Place on a roasting tray and pour over your olive oil and a large pinch of sea salt. Tear up your sage and throw this on top too. Roast till golden and crisp.
For your salad, wash your chard then slice off the white stalks. Add a little butter to a frying pan and allow it to melt. When it begins to sizzle, throw in three crushed cloves of garlic. Roughly slice up your chard stalks then add them to the pan and allow them to cook for 5 minutes, until soft. Throw in the rest of the chard and allow everything to soften. This will take around 6 minutes. Thinly slice your fennel and pear, remove your pan from the heat then stir them in. Serve!