Huntsham Farm suckling pig, stuffed hispi cabbage, morels, pickled walnut & The Grill’s chips with gravy mayonnaise

Tom Booton

Tom Booton

11th March 2022
Tom Booton

Huntsham Farm suckling pig, stuffed hispi cabbage, morels, pickled walnut & The Grill’s chips with gravy mayonnaise

720 min

Tom will be cooking this dish on the TSC Live stage at HRC on Monday 21st March. Register now if you'd like to join us!


  • 1 suckling pig rack 200g braised pork shoulder for side pot 1 hispi cabbage 1kg button mushrooms 2 cloves garlic 5g thyme 50ml white wine 50ml Madeira 10g soy sauce 10g Cabernet Sauvignon Vinegar 100g morels 1 jar pickled walnuts 2kg potatoes


Pig rack

30mins before cooking, salt the skin of the pig rack.

Place into a cold pan and place onto a low heat, we are looking at slowly starting to render the fat and water out of the skin. This will help to get the skin even more crispy.
After 30 – 40 minutes turn the heat up and start to crackly the skin, once that is completed start to colour all around the seasoned rack, it is very important to baste the bottom of the bone to penetrate the meat underneath to get a finished product.
Place in the oven for 3-6mins depending on size.

Leave to rest for at least 10mins with the skin side up to keep all that cracking dry. Cut when needed.

Mushroom duxelles

Make sure all your mushrooms and washed and dried. Pre-heat a large pan with oil, add in your sliced mushrooms & salt and begin to roast. Add in the garlic and thyme and continue to cook down.
Once all the moisture has reduced add in your white wine and madeira and reduce again until the pan is dry.
Remove from the pan and begin to dice the mushrooms (not too small as we want to keep the texture), once chopped re season with the soy sauce and vinegar and salt & pepper if needed.

Store this ready to use later with the cabbage.

Hispi cabbage

Brine your cabbage in a 10% brine for 15mins, then wash and dry.

Remove the outer leaves and blanch for 30secs then refresh in ice water and dry between towels.
Add your mushrooms Duxelles and roll like a spring roll using cling film. We will poach these later to reheat in boiling water.

Pickled walnut

Add the walnuts into a pan (saving some of the liquid from the jar) and begin to reduce, once cooked down blitz and let down with some of the remaining juice if needed.


Brush the morels really well ready to roast later.

Grill's chips

Mix the sliced potatoes with clarified butter & salt. In a pre-lined tray start to layer up the potatoes in neat rows. Every couple of layers sprinkle lightly with cornflour this will help the layers to form a solid block later.
Cover with a sheet of baking paper and tin foil well. Place in a preheated oven for 2-3 hours at 190c. After cooking place another tray on top and pressed really well for at least 1 day.
Next day perfectly cut to the size you like and then fry at 180c for 4-5mins.

To make the mayonnaise, simply whisk a homemade gravy with mayonnaise until combined.

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