Ingredients

600g premium quality pork shoulder and neck
120g raw foie gras
Salt
Black pepper or four-spice
50gm black Perigord truffle or wild mushroom duxelle
500g puff pastry (from any good deli, to make at home is very long and tedious)
Free range egg yolk, to glaze

For the brown sauce dressing
440g truffle jus, reduced over high heat to a glaze
150ml vegetable oil
1 tbsp sherry vinegar

Dandelion, rocket, sorrel and mustard leaves dressed with almond oil for the winter greens salad 

Method

• Place all ingredients for the dressing into food mixer and blend on high speed for 3 minutes. Leave to rest at room temperature.

• Mince raw pork and foie gras together,adding good pinch of salt and either four-spice or black pepper. Finely chop the truffle or wild mushroom and add to the pork.

• Mix well, then divide mince mixture into 12 even balls of approx 80g each. Roll each ball into a sausage shape.

• Roll out the puff pastry into two sheets of ½ cm thickness each and cut out 24 oblongs of 12cm long and 6cm wide. Leave to rest in a fridge for 20 minutes.

• Beat Egg yolk. Take 12 of the pre-cut sheets of pastry, glaze with egg yolk around each side and place sausage meat on top. Add second sheet of pastry, ensure that all sides are sealed properly and glaze whole top of sausage roll with egg. Cook in preheated oven (180°C) on the top shelf for 12 minutes until golden brown.

• Serve warm, with a good dollop of brown sauce and a generous salad.