Suckling pig with northern mead, vegetables and artichoke

Crispy pork shoulder is teamed perfectly with artichoke purée and a rich pork sauce sweetened with mead (aka honey wine).

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For the mead pork sauce

  • 1kg/2lb 4oz pork ribs
  • 1kg/2lb 4oz minced pork
  • 100g/3½oz carrots, finely chopped
  • 100g/3½oz onions, finely chopped
  • 100g/3½oz celery, finely chopped
  • 100g/3½oz tomato paste
  • salt and freshly ground black pepper
  • 250ml/9 fl oz mead, plus extra for seasoning

For the pork

  • 250g/9oz sea salt
  • 2 tsp fresh thyme leaves
  • 15g/½oz garlic, crushed and finely chopped
  • 1 shoulder suckling pig

For the artichoke purée

For the vegetables

For the wild mushrooms

To serve

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