Roasted pork knuckle with aubergine purée and whole roasted cauliflower Archive

Ingredients

• 4 brined pork knuckles, trimmed, soaked in water for at least 6 hours
• 1 bay leaf
• 1 tsp black peppercorns
• 1 onion, halved
• 4 garlic cloves, crushed
• 75g/2¾oz unsalted butter
• 200ml/7fl oz Madeira wine
• 400m/14fl oz chicken stock
• 75-100g/2¾-3½oz clear honey
• salt and freshly ground black pepper
• 250g/9oz Greek yoghurt
• 1-2 tsp curry powder
• 2-4 tsp garlic paste
• 1 whole cauliflower, leaves removed and a hole cut in the core
• 2 aubergines
• 50-100ml/2-3½fl oz olive oil
• 4 tbsp fresh coriander
• 1 red chilli, sliced