Marinade forthe pig

3 pepper corns

5 cardamompods

1 star anise

1 tspcoriander powder

15gfine salt

3 bay leaves

25ggrated ginger

200ml grape seedoil

Cream of celery and turnip

1l milk

600gcelery and turnip

Salt and pepper, to taste

Sweet and sour beetroot

20 beetroot cubes

40graspberry vinegar



1gagar agar

Brunoise of celery and turnip, to taste


Marinade & suckling pig

Whisk the spices with oil and leave it to infuse for 4 hours at 60 degrees in the alto shaam.Sieve the mixtureand divide the pig into parts.For the thighsand shoulders | Thighs at 65 degrees for 60 minutes, shoulder at 65 degrees for 45 minutes.Let the thigh cool down and dice in 5cm cuts.Heat a generous amount of oil and fry the meat on the skin until golden brown. Finish them offin the oven for 6 minutes.Scorch the meat on the side of the skin with garlic and thyme. Bastewith rest of the pig marinadein salamander.Repeat the basting procedure2 to 3 times.

To serve

Plate according to image with suckling pig nestled on top of the sweet and sour beetroot, cream of celery and turnip and the chilli confit apricots.

Find out more about L’Olivo and Chef Migliaccio here…