Pork, Chicken & Wild Garlic Stuffing 480g

It’s Easter time and the signs of spring are emerging all around us, wild garlic is an ingredient at the forefront of our minds, its heady scent filling the local woodlands and hedgerows. It inspires us in the kitchen and serves as an annual token of optimism - optimism that the warmer months are fast approaching, and that some serious gastronomic ingredients are incoming, in the form of peas, beans, asparagus, nettle shoots and vivid green bunches of watercress (to name just a few).

In honour of this being the perfect time of year for wild garlic, we’ve created a seasonal stuffing that sits perfectly alongside some of our favourite joints. Our top quality Swaledale pork* and chicken** is minced, and then seasoned with salt, white pepper and ground fennel seed, with a healthy quantity of chopped wild garlic leaves. Lardo provides essential fat-content and lots of flavour, with steel cut oatmeal added to hold some of this fat and retain moisture.

This delicious wild garlic treat tastes wonderful stuffed inside a whole chicken or spring cockerel (remember not to overfill the cavity), or equally rolled into balls and baked - an impressive side for a majestic whole leg of lamb or rib of beef at the Easter table.

*We use the same quality pork for our wild garlic stuffing as we use for our whole muscle cuts. The pork is from free range Middle White and Tamworth pigs, traditional heritage breeds with exceptional depth of flavour.

**Swaledale chickens (free range and slow-grown to 81-days (full maturity)) live outdoors with maximum access to sunlight, and spend their days foraging for insects and grasses. Our flocks are reared with care and attention, they are nurtured, and a testament to traditional farming values.