Pork fritters with pub piccalilli, apple sauce and soft poached quail's eggs
by Sean Hope

Ingredients

Fresh Meat

  • 1/2 pig's head, soaked in water overnight
  • 220g of black pudding
  • 1 ham hock
  • 400g of pig skin
  • 8 slices of smoked streaky bacon

Fruit & Vegetables

  • 1 carrot, large dice
  • 1 large onion, large dice
  • 2 celery sticks, large dice
  • 1/2 bulb of garlic
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 carrot, finely chopped
  • 40g of apple, grated
  • 150g of cauliflower florets
  • 100g of white onion, medium dice
  • 1/2 cucumber, seeded, medium dice
  • 1 courgette, medium dice
  • 1 red pepper, peeled, medium dice
  • 3 Braeburn apples

Spices & Dried Herbs

  • 1 bouquet garni
  • 3 sage leaves, finely chopped
  • 2 tsp turmeric powder
  • 1 tsp Chinese five-spice powder
  • 1 pinch of paprika

Beverages

  • 200ml of dry cider
  • 15ml of dry cider

Oils & Vinegars

  • rapeseed oil
  • 1 tsp balsamic vinegar
  • 1 tsp sherry vinegar
  • 280ml of white wine vinegar
  • 140ml of malt vinegar
  • 1/2 tbsp of cider vinegar
  • vegetable oil

Store Cupboard

  • salt
  • pepper
  • 1 tsp Worcestershire sauce
  • 1 tsp grain mustard
  • 2 tsp mustard powder
  • 125g of caster sugar
  • 2 tsp cornflour, diluted
  • 1 tbsp of caster sugar
  • 1 drop of maple syrup
  • 4 quail eggs
  • 2 eggs
  • flour
  • Panko breadcrumbs (1)
  • salt

Salad & Fresh Herbs

  • 1 tbsp of parsley, chopped

Dairy

  • 1 knob of unsalted butter