Cut the nashi pears into four 3 cm (1¼ inch) thick slices.
Place a small spoonful of the warm celeriac purée on each plate.
Carve the pork into 4 even pieces. Dress with the pink lady apple glaze, sprinkle with the fennel pollen and place the pork on top of the celeriac purée. Place a dot of cider on each plate and place a morcilla ball on top of that.
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