“A corker of a porker”
“We turned our backs on traditional turkey for the main course and took inspiration from northern Europe, where pork is the centrepiece for millions of Christmas dinners.” says Dave “And we found an incredible pork supplier in the heart of the north – Lancashire.”
This is “a corker of a porker recipe,” says Dave, describing a French-trimmed roast rack of pork with a sausage, chestnut and prune stuffing. Could you get any more festive?!
“Sausage and chestnuts go together at Christmas like partridges and pear trees,” says Dave. Prunes soaked in calvados, a French apple brandy that is one of Dave’s favourite drinks in the world, are chopped and added to the mix for a fruity flavour. Sandwich the generous amount of stuffing between the loin and the belly to make help keep the meat juicy and flavourful.
Ask your butcher to French-trim your pork loin joint, or switch to the Bikers’ herby stuffed porchetta with a spice apple sauce recipe. Alternatively, opt for the boys’ smoky, Spanish-inspired roast pork shoulder with crackling to really shake up the Christmas dinner.