• A pig's head
  • 2 glasses of white wine
  • 2 large shallots
  • 4 cloves of garlic
  • 1 Bramley apple
  • A few sprigs of thyme
  • 4 carrots
  • 4 parsnips
  • A bunch of grapes
  • A couple of star fruits
  • A couple of pears
  • 3-4 apricots
  • 1 red delicious apple


  1. Preheat the oven to 160°C.
  2. Peel and half the shallots and garlic.
  3. Arrange in a large, deep roasting tray.
  4. Cut the Bramley apple into 8 slices and chuck it into the roasting tray along with the thyme.
  5. Sit the pig's head on top of the apple and onions.
  6. Pour over the wine followed by enough water to cover the lower half of the pig's head.
  7. Cover the ears with foil and put it in the oven to start cooking for 2 hours.
  8. Peel and quarter the carrots and parsnips.
  9. Add the carrots and parsnips to another pan and remove the foil from the ear.
  10. Cook everything for a final 1 hour.
  11. Rest the pig for 15 minutes, very loosely covered with foil. Meanwhile decorate a large platter with grapes, slices starfruit, pears and apricots.
  12. Place the head on top of the fruit and arrange the vegetables around the platter.
  13. Force the whole apple in the mouth of the pig.