Pork, Apple, Fennel Pollen


Preparation info

  • Difficulty


  • Serves


    : You will Need to Begin this Recipe 3 Days Ahead

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By Ben Shewry

Published 2012

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To Finish

  • 1–2 large nashi pears
  • 2 g (1/16 oz) fresh wild fennel pollen

Cut the nashi pears into four 3 cm (1¼ inch) thick slices.

Use a 4 cm ( inch) cutter to cut out a round from each slice, then use a 3.5 cm (1¼ inch) cutter to cut out the centre of each round to make a ring. Fill with the pickled cucumber and place on paper towel to drain. Place one on each plate.

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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