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- For the aligot:
- 2 large Rooster potatoes
- 1 garlic clove, minced
- 2 tbsp salted butter
- 120ml cream
- 300g Gruyere cheese
- Salt and pepper
- For the tapenade:
- 100g pitted green olives
- 25g toasted pine nuts
- 1 bunch of parsley, chopped
- 1 tbsp capers
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- Salt and pepper
- For the pork:
- 1 tbsp vegetable oil
- 400g Iberico pork shoulder (presa); if you can't get Iberico pork use a good quality pork fillet or chop
- 2 tbsp butter
- 1 bunch of mixed greens (chard/large spinach leaves/pak choi/green beans)
- 1 tbsp anchovies, chopped
- 1 garlic clove, minced
- 2 tbsp crispy dried onions
FOR THE ALIGOT
1. Bake the potatoes in the oven for 30-45 minutes, until soft. Cut in half and pass the white flesh through a sieve to remove any lumps. Add to a pot with the garlic, cream, butter, cheese, salt and pepper, and mix until smooth.
FOR THE TAPENADE
1. Blitz all ingredients in a food processor until smooth. If you don’t have a food processor, hand chop finely and mix in a bowl.
FOR THE PORK
2. Heat the oil in a pan and add the Iberico pork. Cook for 12 minutes, turning every 30 seconds (depending on the thickness, you may want to alter the cooking time). Add the butter and baste with a spoon. Transfer the pork to a wire rack to rest.
3. Add the greens, anchovies and garlic to the pan, and cook for four minutes.
4. Slice the pork and serve with the aligot, tapenade, greens and crispy onion.
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