Salted pork neck, dried berries, wild mushrooms and wild garlic

Start by brining the pork neck. Bring the water, salt and sugar to the boil, remove from the heat and allow to cool. Pour over the pork and leave in the fridge for 12 hours

Remove the pork neck from the brine and combine with all the ingredients for the poaching liquid in a suitable pan. Bring up to 58˚C for 3 hours, monitor the temperature of the poach to maintain a consistent temperature

For the sauce, blanch the wild garlic for 10 seconds and then plunge in ice water. Squeeze free of any water and blend with the oil. Strain and set aside

Combine the chicken stock and apple juice and reduce by half. Add the brown butter, wild garlic infused oil and then flavour with vinegar, salt and pepper to taste

For the garnish, heat a little rapeseed oil in a frying pan over a medium heat. Place the mushrooms, cut-side down, and cook until golden, adding the berries and wild garlic until they wilt. Season to taste

Before serving, cut the pork neck into 18 even pieces and reheat by searing in a hot pan until golden brown on both sides

Divide the pieces of pork neck across 6 plates and arrange the warm garlic, truffle, berries and mushroom on top. Drizzle the pork sauce over the pork and serve immediately