Roast whole suckling pig with truffle mousse, Jersey Royals and wild garlic


This succulent pork and potatoes dish is served with a truffle cream mousse that will require you to get those kitchen gadgets out of the cupboard.

Equipment and preparation: for this recipe you will need a blender or a Thermomix, a gas canister gun and a large roasting tin.


  • 1 whole suckling pig
  • salt

For the truffle mousse

For the Jersey Royals

  • 250g/9oz thumbnail-sized Jersey Royals, just given a little scrape
  • 1 sprig mint
  • bunch wild garlic leaves, washed
  • knob of butter

To serve