A Celebration of Blythburgh Free Range Pork, inspired pork dishes created by pork development chef Alan Paton that can be combined as the ultimate feast or served as individual meal occasions.
Ham Hock and Rhubarb Terrine with Ginger Bread and Rhubarb Curd, Pork Meatloaf, Fidget Pie, Apple-smoked Pork Collar with spiced Bramley apple purée, ‘Butler’s Bangers’, Crispy Curried Black Pudding.
“Here is a true celebration of what I consider to be the very best British Free Range pork, from the mature Blythburgh pigs that spend their entire lives outside, rooting around in the sandy Suffolk soil. I’ve taken inspiration from traditional pork dishes from across the UK, and presented the whole as a feast to be shared, but you can choose to combine two or three recipes on a platter, and any of the dishes individually would make a wonderful course in its own right. Almost everything can be made ahead and finished prior to serving, making these dishes practical and very versatile.”
Alan Paton: Stoke-by-Nayland Hotel