The Ship Inn at Surfleet Seas End is following up last week’s recipe for a traditional rack of English lamb with another popular roast.
This time, head chef Gemma Cross and the other chefs at the country inn have put their own spin on twice roasted belly of pork stuffed with apricots and Lincolnshire sausage meat and served on a bed of wilted spinach with sweet potato and butternut squash rosti and apricot sauce (for two).
YOU WILL NEED
1 side of belly pork
1 tub of sausage meat
1 pack of apricots, cut into small pieces
1 bag of spinach
1 sweet potato
1 butternut squash
Salt and pepper
2 handfuls of dried mixed herbs
A handful of tarragon
200ml white wine
2 tbsp apricot jam
A knob of butter
Slice belly pork in two lengthways to stuff. To make the stuffing, put the sausage meat, half of the pack of apricots, mixed herbs and salt and pepper in a bowl and mix well. Spread the stuffing evenly over the bottom of the belly pork, put the top back on and place in a tray big enough to hold. Cover with tin foil and cook in an oven at 180 degrees for about an hour. Remove tinfoil for last ten minutes of cooking time for belly pork to crisp up.
To make the rosti, peel butternut squash and sweet potato, remove seeds from squash and grate it and sweet potato. Put into bowl, add egg, mixed herbs, salt and pepper and mix well. Make balls of rosti and fry while flattening for four to five minutes each side, until golden brown.
To make the apricot sauce, place white wine, apricots, apricot jam and tarragon in a pan over medium heat and simmer until all ingredients combine and reduce by a third. To finish, cook spinach in butter until wilted.
Now assemble and enjoy!