This roast suckling pig would make a really special Sunday roast.
For the porchetta, preheat the oven to 180C/350F/Gas 4.
Mix the rosemary, sage, thyme and lemon zest together in a bowl and rub it all over the inside of the porchetta.
Roll the porchetta up tightly like a Swiss roll and tie with butchers’ string to hold in place. Rub all over with butter and season with salt and freshly ground black pepper.
Heat a large ovenproof frying pan until hot and fry the porchetta until browned all over. Transfer to the oven and cook for one hour, or until cooked through. Remove the porchetta from the oven and keep warm, reserving any pan juices.
For the sticky spare ribs, heat the oil in a frying pan and fry the ribs for 4-5 minutes, or until browned all over. Add the honey and Tabasco sauce, then reduce the heat and cook for 30-40 minutes, or until tender.
Meanwhile, for the cider fondant potatoes, cut the potatoes into rounds using a 5cm/2in pastry cutter, then cut into 2cm/1in slices. Place the potatoes into a saucepan and pour over the cider.
Add the butter and bring the mixture to the boil. Simmer for 20-25 minutes, or until the potatoes are tender. Turn the potatoes as the liquid reduces to give a golden-brown colour.
For the gravy, place the reserved pan juices into a pan, add the cider, veal stock, sage, lemon zest and most of the lovage (reserving some to garnish) and bring the mixture to the boil.
Simmer for 20 minutes, or until the volume of the liquid has reduced by two-thirds and the mixture is slightly syrupy. Season to taste with salt and freshly ground black pepper, then strain the mixture through a fine sieve.
For the ham and asparagus bundles, preheat the grill to high.
Blanch the asparagus for one minute in a pan of boiling water, then refresh in cold water, drain and pat dry.
Wrap the asparagus in the strips of ham, then grill for 2-3 minutes, or until warm.
To serve, slice the pork into four or eight slices and arrange on a platter. Place the cider fondant potatoes around the pork and the asparagus bundles in between. Spoon over a little of the gravy and pour the remainder in a gravy boat.
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