• Half a suckling pig, around 3kg, raw • 3 cloves Garlic • 30 cl Pork juice • 200g boudin béarnais • 3 pinches Tandoori spices • 1 Yoghurt
Brush the suckling pig with the tandoori spices mixed with yoghurt and ½ litre of chicken stock. Allow it to marinate for 24 hours.
• 250g peeled Potatoes • 1/2 Egg • 50g Flour • 20cl Chicken stock • Salt and nutmeg Lay the peeled pre-cooked potatoes on a bed of salt. Add half an egg and roughly 50g of flour. Mould them however you like. When ready to serve, place them in a seasoned chicken stock for 2-3 minutes, drain them and glaze with pork juice.
• 2 Green apples • Vinegary water • Bitter orange marmalade • 2 pistils Saffron Blanch the diced, peeled and seeded apples in vinegary water. Drain well and mix with a knob of butter. Before serving, mix with the marmalade and saffron.
Dry the pork and season it. Fry for a bit, then put in the oven at 180 degrees for 10 minutes, leave it to stand. Cut into large chunks and place on a plate with a bed of boudin béarnais underneath. Add a scoop of the mashed apple and saffron, and some gnocchi. Serve with a mix of garlic and pork juice.