Eskort - Eskort Pork Neck Roast with Pumpkin Fritters and Couscous

Ingredients

• 1 fresh Eskort Pork Neck Roast
• 45 ml olive oil
• 15 ml salt and pepper
• 125 ml anchovies
• 60 ml sage
• 1 bunch fresh thyme
• 250 ml white wine
• 375 ml pear cider
• 250 ml pumpkin, cooked and mashed
• 500 ml self-raising flour
• 125 ml castor sugar
• 3 eggs
• 250 ml buttermilk
• 125 ml dates, chopped
• 15 ml ground cumin
• 500 ml castor sugar for coating
• pinch of salt
• 15 ml cinnamon
• oil for deep frying
• 720 g couscous
• 60 ml olive oil
• 30 ml vegetable stock powder
• 75 g goji berries
• 60 ml fresh thyme
• 1 Lt boiling water
• 3 fresh beetroots, thinly sliced (for garnish)
• zest and juice of one lemon
• salt
• pepper