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