1
Begin by preparing the onion and sage purée. Heat the butter and vegetable oil in a heavy-based pan over a medium heat. Add the onions and a pinch of salt and sweat for 5-10 minutes. Reduce the heat, place a lid on the pan and cook for 4-5 hours until soft, tender and very sweet
- 20g of butter
- 20ml of vegetable oil
- salt
- 4 red onions, finely sliced
2
Meanwhile, preheat the oven to 100°C/gas mark 1/4
3
To prepare the crackling, cut the skin into 1cm wide strips, season with flaky sea salt and place in the oven for 4 hours
- 200g of pig skin
- sea salt
4
After 4 hours, raise the oven temperature to 220°C/gas mark 8 and bake for 6-8 minutes until golden and crispy
5
1 hour before the onions are ready, add the cream and sage bunch to a small saucepan, bring to the boil, then remove from the heat and allow to infuse. Remove the sage and blend the cream with the onions into a smooth purée. Season to taste and set aside until required
- 100ml of cream
- 1 bunch of sage
- salt
- black pepper
6
To prepare the pork loin, remove all of the sinew and bone from the meat and neatly trim the ends of the loin, reserving any scraps and bones to make a sauce. Vacuum seal the prepared loin and set aside
- 1.5kg pork loin, on the bone
7
Preheat a water bath to 56°C. Cook the pork in the water bath for 1 hour, then refresh in iced water for 10 minutes
8
Remove the pork loin from the bag and cut into neat 170g-180g portions
9
Mix together the black pudding and minced pork, then divide into 6 even portions. Spread 1 portion onto a sheet of cling film to a 1cm thickness. Lay a portion of pork onto 1 end of the mix and roll the black pudding mix around the loin to create an even layer around the meat. Twist the ends of the cling film to seal, then wrap in another sheet of cling film and refrigerate until required. Repeat this process for the remaining 5 portions
- 300g of black pudding
- 300g of pork mince
10
To prepare the hot suet pastry, place the flour and salt in a bowl. Meanwhile, melt the fat and water together in a pan
- 500g of flour
- 1/2 tsp salt
- 175g of lard
- 200ml of water
11
Make a well in the flour, then pour the water and fat into the well and mix thoroughly, working to form a paste. Leave to rest for half an hour
12
Wash and blanch the chard leaves for the Wellington in salted boiling water for 1 minute, then remove and refresh in ice cold water. Drain and dry on absorbent kitchen towel before removing any large fibrous veins from the middle of each leaf
- chard, 6 leaves only
- salt
13
Divide the pastry into 6 portions and shape each portion into a square. Roll out the pastry to a 3mm thickness, wide enough to easily cover a portion of the pork. Carefully remove the pork loin from the cling film and cover each piece of pastry with the chard leaves. Lay the pork onto the chard, and wrap the pork in the pastry, ensuring that the edges are completely sealed. Set aside on baking paper until required
14
Preheat the oven to 190˚C/gas mark 5
15
To prepare the sauce, roast the reserved bones and scraps of meat in the oven until golden. Place in a stockpot, cover with chicken stock and simmer for 2 hours
- 1000ml of chicken stock
16
Pass through a chinois into a clean pan and reduce to a sauce-like consistency. Add the star anise, thyme and sage and set aside to infuse
- 1 star anise
- 1 sprig of sage
- 2 sprigs of thyme
17
To prepare the cabbage, blanch in salted boiling water, then drain and refresh in cold water
- salt
- 1 savoy cabbage, chiffonade
18
Place a saucepan over a medium heat and sauté the lardons until they start to crisp up. No oil is required as the fat will render out the bacon. Add the shallots to the pan and cook until soft
- 100g of bacon lardons
- 2 banana shallots, finely sliced
19
Once ready to serve, preheat the deep-fryer to 180°C and cook the Wellingtons for 8 minutes until golden. Add the shallots and bacon to the cabbage and warm through, adding a knob of butter
- 750ml of vegetable oil, for deep frying
- 1 knob of butter
20
Slice the Wellingtons into 3 even pieces, removing the pastry at the ends for a neater finish if desired. Serve with the crackling, purée, sauce and cabbage
