Iberico pork loin, Mangalitsa smoked ham, white truffle parsnip purée, fennel pepper, miso hispi, elderberry jam, pickled wild garlic capers.

Preheat oven to 180°C fan/400°F/gas mark 6.

Toast the fennel seeds for two minutes in a pan on a high heat. Allow to cool and blend in a spice grinder with the pepper until you have a fine powder. 

Completely cover the pork loin with the fennel pepper, then wrap the ham around the loin. Wrap tightly in cling film, and place in the fridge to rest. 

Next, make the miso butter. Mix the miso with 250g of the butter, a dash of double cream and the poppyseeds. Pour everything into a blender and blend until all of the ingredients are combined. Place the butter on clingfilm and wrap it into a long, even log shape and refrigerate.

Peel and chop parsnips into rounds. Put them in a saucepan and cover with some of the stock, add the sage, and boil until really soft, around 18 minutes. Once cooked, transfer to a blender with 300mls of double cream, the white truffle oil, three tablespoons of butter, and blend until creamy and smooth. Pass through a fine sieve and set aside.

Cut hispi cabbage into crescent shapes and put into a baking tray. Add two tablespoons of the miso butter on to each crescent and place the pork next to it. Bake for 25 minutes. 

Remove the tray from the oven and let the pork rest while you warm through the parsnip purée. 

To plate up
Put a circle of the purée in the middle of each plate, then place a portion of the pork in the middle of the purée with the cabbage next to it. Sprinkle over the wild garlic caper berries and add a teaspoon of the elderberry jam.

You can serve with a pork jus if you wish: simply reduce the pork stock and add some cream. If it is too thin, you can thicken with cornflour.