Suckling Pig

Today was a glorious spring day, the sun was shining and for the first time this year the coat, gloves, woolly hat, umbrella and jumper were all left at home. Blossom has now sprung and apple trees across the land finally hope they have seen the last of Jack Frost. Along with spring comes the sun, suddenly, memories come flooding back of more exotic cuisines from warmer climates. For a moment Andalusia does not seem so far away.

On our way back from the Roastery in Clapham Common, we stumbled across this fantastic Butcher stroke Deli, Moen & Sons, a cross between the John Lewis Food Hall and Borough Market, but much much smaller. Everything looked so inviting and we must have spent at least 15 minutes just looking at the fantastic range of produce on offer. Marinated joints of pork caught our eye, they turned out to be joints from a suckling pig marinated in paprika and garlic. Just above the legs sitting on top of the counter were bunches of fresh young spinach. Without discussion three bunches of spinach and a hind leg of sucking pig were now on their way to NW11.

Roasted Hind Leg of Suckling Pig, Roasted Saffron Potatoes with Garlic, Olives and Wilted Spinach

Marinated hind leg of Suckling Pig

Serves 3 people or 4 if you do extra veg.

Season joint with salt.

Roasted leg for about one hour, 200 degrees C

Leave to rest for 10 minutes

Potatoes

Peel, cut then rinse potatoes for 5 minutes.

Put the potatoes in a saucepan and cover with water. Add a pinch of saffron and a good pinch of salt then parboil.

Drain potatoes then dry over heat, add a pinch of smoked paprika and fluff up the edges of the potatoes.

Add potatoes, unpeeled cloves of garlic and olives to the roasting tray that contains the pork, season with salt, pepper and olive oil.

Spinach

Wash spinach well then drain.

Cook and season spinach in a large saucepan/wok with olive oil on a high heat until it starts to wilt. Remove from heat and drain the excess water from the spinach. Serve.