5tbsp unsalted butter
drizzle olive oil
75g/3oz carrots, finely chopped
75g/3oz celery, finely chopped
75g/3oz onions, finely chopped
125ml/4½ fl oz red wine
400ml/14fl oz wild boar or pork stock
2 wild boar tenderloins (a good, rare breed pork, such as Berkshire Black can be used if unavailable)
200g/7oz carrots, cut into small batons
1 tbsp caster sugar
400g/14oz baby spinach leaves, washed and trimmed
For the dauphinoise, preheat the oven to 150C/300F/Gas 2.
Layer the potato slices, cheese and garlic in a deep ovenproof dish, seasoning with salt and freshly ground black pepper, to taste, as you go. Finish with a topping of grated cheese.
Pour the cream over the potatoes until it's just visible at the surface. Cover the dish with aluminium foil and cook in the preheated oven for three hours. Keep warm while you cook the boar (if necessary, the dauphinoise can be reheated in the oven just before serving).
For the wild boar, increase the oven temperature to 220C/425F/Gas 7.
Heat one tablespoon of the butter and the olive oil in a heavy-based saucepan. When the butter is foaming, add the chopped carrots, celery and onion and cook until the onions are translucent but not browned. Add the syrup from the plums and the red wine.
Increase the heat and cook until the volume of liquid has reduced by two-thirds. Add the stock and cook until the volume of liquid has reduced by two-thirds again and has a slightly thickened sauce consistency. Taste and season with salt and freshly ground salt and pepper. Strain into a clean saucepan. Add the chopped preserved plums, then set aside and keep warm.
Heat an ovenproof frying pan until smoking, add another tablespoon of butter, then add the tenderloins. Cook, turning several times, until they are browned all over.
Place into the preheated oven for 6-8 minutes or until just cooked through (the juices will run clear when the meat is pierced with a skewer in the thickest part). Remove to a plate and rest and keep warm.
Return the frying pan the tenderloins were cooked to a medium heat and add another tablespoon of butter. When the butter is foaming gently, add the liver and cook on both sides for one minute. Remove to a plate and rest and keep warm.
Heat a separate ovenproof frying pan until hot. Add another tablespoon of butter and, when melted, add the carrot batons and fry for 1-2 minutes. Add the sugar, stir to combine, then place in the oven and roast for 5-10 minutes until the carrots are tender.
Heat another frying pan until hot. Add the last of the butter and when foaming, add the spinach and stir regularly, until just wilted. Remove and drain onto kitchen paper.
To serve, cut the boar tenderloins and liver into thick slices on an angle. Pile the roasted carrots in the centre of each plate and top with the spinach. Rest a few slices of wild boar tenderloin on top and a piece of liver on top of the boar. Set a portion of the dauphinoise alongside and spoon the sauce over and around.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.