INGREDIENTS

(makes 10 portions)

250g porridge oats
250ml pasteurised milk
150g pork shoulder
100g veal loin
50g white onion, finely chopped
20g garlic, finely chopped
Butter
20g English parsley
10g ground mace
Salt
Freshly ground white pepper

METHOD

Soak the porridge oats in milk until they become tender. Chop the pork and veal in a food processor, pass through a coarse sieve and chill for one hour.

Sweat the onion and garlic in butter until soft. Mix the onion, garlic, parsley and mace with the meat. Combine with the porridge oats and season to taste.

Roll into a sausage shape on a square of greaseproof paper, then roll tightly in a piece of muslin. Poach in a bain-marie for about one-and-a-half hours. Chill overnight and leave in the poaching liquor.

Donald Marshall