CHEFS' RECIPES
Roast suckling pig

Roast suckling pig

Serves 6

Cooking Time Prep time 10 mins, cook 2 hours



2 legs   suckling pig
4 cloves   garlic
2   tbsp rosemary leaves
To serve:   mixed leaf salad


1 Score the pig skin, preferably with a Stanley knife so you can set the depth of the cut. Rub with pepper and salt. Pound garlic and rosemary using a mortar and pestle and rub into skin. Roast at 180C for about 2 hours. If the skin is not sufficiently crackled, remove and finish it under the grill. Serve with a mixed leaf salad (preferably soil-grown leaves such as radicchio, cos, rocket, sorrel or watercress) and a vinaigrette made with apple cider vinegar.


RECIPE Hugh Wennerbom PHOTOGRAPHY William Meppem STYLING Emma Knowles

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