|
From The Independent
2.5kg boned shoulder of porkSea saltFreshly ground black pepper8 large carrots, peeled and left whole8 banana shallots or small onions, peeled25g flour1 teaspoon Dijon mustard250ml white wineFor the stuffing1 tablespoon olive oil2 garlic cloves, crushed, peeled and diced2 onions, peeled and diced100g chicken livers, chopped200g minced pork75g toasted pine nuts100g stoned prunes, chopped100g grated appleLeaves from 1 bunch of sage, chopped75ml red wine ... Quick Read |