Ingredients

• 450g/1lb white cabbage
• shredded
• 200g/7oz red cabbage
• shredded
• 4 carrots
• coarsely grated
• 2 candy beetroot
• coarsely grated
• 2 yellow beetroot
• coarsely grated
• 1 quince
• coarsely grated
• 4 tsp salt
• 1 bay leaf
• 5 all spice berries
• 5g caraway seeds
• 300ml/10fl oz boiled and cooled water
• 300g/10½oz sour slaw base (from above)
• 3 tbsp olive oil
• 1 pinch freshly ground black pepper
• 2 pinch salt
• 1 pinch caster sugar
• 10g chopped parsley
• plus extra for garnish
• 2 spring onions sliced
• green only
• plus extra for garnish
• 300g/10½oz wild boar loin
• cleaned form fat and sinews
• 40ml/1½fl oz quince liquor
• 5g salt
• 1 pinch freshly ground black pepper
• 10g wholegrain mustard
• 100g smoked lardo
• diced
• 300g mixed wild mushrooms
• 1 tsp lemon juice
• salt and freshly ground black pepper
• 350g/12oz wild boar sausages (about 6)
• 3g chopped fresh marjoram
• (or 1g dried)
• 1 egg
• beaten
• 5 sage leaves
• 100g/3½oz pork caul
• soaked in salted water till white and dried on a cloth (alternatively use streaky bacon)
• vegetable oil
• for frying
• 400ml/14fl oz white wine
• 100ml/3½fl oz quince liquor
• 150g/5½oz caster sugar
• plus extra for the quince peices
• 3 tbsp lemon juice
• 1 vanilla pod
• cut and seeds scraped out
• 2 star anise
• 3 green cardamom pods
• 6 all spice berries
• 10 juniper berries
• lightly crushed
• 1 cinnamon stick
• 2 bay leaves
• 2 cloves
• 5 strips orange zest
• 3 quinces
• flesh cut into chunks
• cores discarded

Directions

• For the sour winter slaw base
• place all ingredients in a bowl and mix well.
• Bash everything with the end of a rolling pin till bruised and juice is released.
• Put the mixture into a sterilised 2 litre preserving jar
• press it a little and top up with cooled water to cover. (Make sure there is some space to the top of the jar
• but vegetables are fully covered.)
• Place jar on a tray or deep plate and leave in warm place for 3 days. (in the first 24 hours some juice may come up through the lid). After 3 days put in the fridge or a cold larder. The slaw is ready to eat. If you like it to be more sour leave it out for up to a week.
• To finish the slaw
• combine all the ingredients for the slaw mix together with the base just before serving.
• For the wild boar and sausage parcel
• marinate the wild boar loin in all the ingredients for 2 to 4 hours in the fridge.
• When marinated quickly seal the loin on all sides
• by cooking in a frying pan of hot oil.
• Add the marinade and heat to reduce in volume to a sticky glaze. (Take care as the alcohol may catch fire.) Cool and set aside in the fridge.
• For the sausage meat
• first cook the mushrooms. Heat the lardo in a frying pan until melted then add the mushrooms. Fry quickly
• season with lemon juice
• salt and pepper.
• Set aside two thirds of the mushrooms and warm up before serving.
• Chop the rest of the cooked mushrooms and add them to the wild boar sausage meat
• egg and marjoram and mix well to combine.
• To make the parcel
• on cling film flatten the sausage meat into an even rectangle the width of the loin and long enough to wrap around the loin.
• Place the loin on top of the sausage meat and wrap the sausage meat around it. Roll and shape it into a smooth even sausage
• wrapped in cling film.
• Chill in the fridge to set.
• When cold place sage leaves in a line on top of the roll.
• Wrap in pork caul
• to create a nice tight parcel (you can use streaky bacon instead).
• To cook the parcel
• preheat the oven to 180C/160C Fan/Gas 4.
• Heat the vegetable oil in an ovenproof frying pan big enough to hold the parcel.
• Place the parcel in the pan with the sage leaves down and quickly seal all over until golden-brown. Transfer the pan to the oven and cook for 15 minutes. Take out and rest in a warm place for 10 minutes (this is very important).
• For the poached quince
• place all ingredients except the quince in a pan. Add 500ml/18fl oz of water and bring to the boil. Add the quince and simmer for about 15 minutes until soft
• but not mushy. Then strain
• reserving the cooking liquid.
• Take half the quince pieces and put in a blender. Add enough cooking liquid to cover and blend to a smooth
• thick purée (add some more cooking liquid if necessary)
• Toss the remaining quince pieces in caster sugar and cook in a hot frying pan until caramelised.
• To serve
• pour the warm purée onto a serving plate and arrange the caramelised quince pieces around the plate. Carve the wild boar parcel into 1cm/½in thick slices
• and season lightly with sea salt. Arrange 3 slices per person. Add a high pile of sour winter slaw
• scatter around the reheated wild mushrooms
• sprinkle with chopped parsley and spring onions.