Black pudding porchetta with herb crusted cauliflower cheese

When it comes to food, there are few things more delicious than pork crackling. This Black Pudding Porchetta combines tender pork meat with the rich and spicy flavour of black pudding. It’s an incredible centrepiece, particularly when paired with our herb crusted cauliflower cheese – oozing, bubbling and browned, just as a great cauliflower cheese should be.

2 hours 50 mins

8

Medium

• 3kg Field & Flower Black Pudding Stuffed Porchetta
• 400g shallots, peeled and halved
• 1 head of garlic, cloves removed but unpeeled
• 1 tbsp oil
• Seasoning to taste (we recommend flaky sea salt for the best crackling)

For the cauliflower cheese:
• 2 large cauliflowers, chopped into even sized florets
• 1 litre milk
• 200g Ogleshield, grated
• 100g butter
• 8 tbsp flour
• 200g breadcrumbs
• 4 sprigs of rosemary, needles removed and chopped
• 4 sprigs thyme, leaves removed and chopped
• 6 tbsp oil

1. Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the porchetta from its packaging and allow the joint to reach room temperature. Dry the fat with a piece of kitchen towel and sprinkle with a generous amount of sea salt.

2. Place the shallots and garlic into a large roasting tray and drizzle with 1 tbsp oil. Place the porchetta on top (skin side up) and roast for 20 minutes.

3. Reduce the oven temperature to 190°C/170°C fan/gas mark 5 and cook for a further 20 minutes per 500g. If the crackling is not as crisp as desired, increase the oven temperature back to 220°C/200°C fan/gas mark 7 for the final 15-20 minutes of cooking time.

4. Remove the joint from the oven once cooked through, place onto a warm plate and loosely cover with foil. Rest for 15-25 minutes before carving.

5. Meanwhile, prepare your cauliflower cheese. Steam the cauliflower florets for 5 minutes until just starting to soften.

6. Use a food processer to blitz together the breadcrumbs, rosemary, thyme and olive oil. This is your herb crust.

7. Melt the butter in a saucepan, then add the flour and mix to combine. Gradually add the milk, mixing as you go to avoid lumps forming. Allow the sauce to thicken to the desired consistency, then stir through the Ogleshield and seasoning to taste.

8. Place the cooked cauliflower into a roasting dish and pour over the cheese sauce. Add the herb crust on top and bake in the oven for 20 minutes, or until golden and bubbling.

9. Serve the porchetta together with the cauliflower cheese, shallots and garlic.