• 1 suckling pig, weighing 20 kg (approx 40 lb)

To make the marinade, peel the garlic and onions. Chop them up finely with the chillies and bay leaves, combine with the mustard, olive oil and white wine.

For the stuffing, peel the onions, carrots and apples. Slice the onions and cut the carrots and apples into segments. Cut the brioche into cubes and soak in the crème fraîche. Combine all the stuffing ingredients together, mixing wel