Roasted Suckling Pig
This Roasted Suckling Pig from Lenny Carr-Roberts is served with slow cooked haricot beans which has a beautiful basil and parsley puree running through it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Roasting pan
- Oven
- Stove
- Pan
- Blender
- Heated bowl
- Colander
- Saucepan
- Cutting board
- Chef's knife
- Measuring cup
- Spoon
- Ladle
- Tongs
- Kitchen timer
- Pot
- Mixing bowl
- Paring knife
- Kitchen towel
Ingredients
- 2 suckling pig shoulders
- 1 suckling pig leg
- 4 onions, roughly chopped
- 4 large carrots, roughly chopped
- Salt
- pepper
- 1 packet haricot beans
- 2 shallots, diced
- Olive oil
- 1 anchovy fillet
- 3 roasted garlic cloves
- 1 Granny Smith apple
- 100 ml cider
- 1 bunch basil
- 1 bunch parsley
- Knob of butter
- Half a lemon
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