Roast Suckling Pig Recipe - Great British Chefs

Ingredients

• 1 piglet leg
• 1 baby pork rack
• 50ml of olive oil
• butter, for greasing
• sea salt
• pepper
• 1.5kg suckling pig bones, chopped
• 4 large carrots
• 100g of smoked bacon skin
• 1 garlic bulb
• 3 bay leaves
• 2 1/2 sprigs of fresh rosemary
• 7g of fresh thyme
• 1/2 head of celery
• 3 large onions
• 3 banana shallots
• 500g of fresh pineapple, chopped
• 40g of caster sugar
• 1/2 bunch of fresh tarragon
• 1/4 bunch of fresh parsley
• 250ml of cider vinegar
• 500ml of cider
• 500ml of white wine
• 3l chicken stock
• 1 tsp sea salt
• 10g of black peppercorns, crushed
• 40g of butter
• 175ml of vegetable oil
• 1 large squid body, 1 1/2 kg in weight
• 1 lemon, peel only
• 10g of lemon thyme
• 80ml of lemon oil
• 1/2 pineapple, small
• 150ml of water
• 75g of caster sugar
• 25ml of lemon juice
• 1 bay leaf
• 6 black peppercorns, crushed
• 2 sprigs of lemon thyme
• 2 sage leaves
• 1 pineapple
• 20g of Demerara sugar
• 10g of sage leaves
• 50ml of lemon juice
• 100ml of vegetable oil
• 50g of plain flour
• 25g of cornflour
• 15g of baking powder
• 50ml of iced water
• 4 sage leaves
• salt
• vegetable oil, to deep fry
• 2 little gem lettuces, halved
• 4 sprigs of fresh thyme
• 1 tsp Demerara sugar
• 30ml of vegetable oil
• 20g of butter
• 100g of pineapple
• 2 tsp butter
• Demerara sugar