Pork Tail, Red Melon, Dune Spinach


Preparation info

  • Difficulty


  • Serves


    : You will Need to Begin this Recipe 1 Day Ahead

Appears in


By Ben Shewry

Published 2012

  • About

To get free-range Berkshire pork tails, we had to convince the abattoir that slaughters our pigs to change part of their process. Traditionally they slice the pig from head to tail, splitting the whole animal in half, including the tail. To accommodate our request, they had to bone out the tail by hand first.

To Finish

  • 12 dune spinach leaves
  • 12 wild onion flowers
  • 12 sprigs wild fennel

Place 2 pieces of red melon on each plate. Place the dune spinach leaves, onion flowers and fennel on the melon. Place a dessertspoon of pig’s blood purée next to the melon and place the pork tail on top of this. Finish with a teaspoon of the pickled onion purée to the side.

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