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Prep time. Over night
10 to 30 mins cooking time
Serves 2
Ingredients
For the wild boar liquorice
2 wild boar fillets, about 300g/10½oz each
½ orange, zest and juice only
½ bergamot, zest only
1g liquorice powder
2g black fennel seeds
10g rosemary leaves
10g sage leaves
40g/1½oz banana shallots
2 cloves
6 juniper berries
1 bay leaf
1g smoked paprika
1 red chilli, finely chopped
½ tsp salt
250ml/9fl oz olive oil
For the turnip tops
300g/10½oz turnip tops, washed
salt
50ml/2fl oz olive oil
1 garlic clove, finely chopped
For the sauce
5g butter
10ml liquorice liqueur
50ml/2fl oz chicken stock
Preparation method
1.For the wild boar liquorice, mix all the ingredients in a large bowl or container. Cover and marinate overnight in the refrigerator.
2.Preheat the oven to 190C/170C Fan/Gas 5.
3.For the turnip tops, bring a large pan of salted water to the boil. Blanch the turnip tops for a minute. Drain and transfer to a bowl of ice-cold water until cool. Drain thoroughly and pat dry.
4.Heat the olive oil in a frying pan and fry the garlic for a minute. Add the turnip tops and cook for 2-3 minutes until wilted. Set aside.
5.Remove the wild boar fillets from the marinade. Season with salt. In the same pan used to fry the turnips, fry the fillets on both sides until well coloured. Transfer to an oven tray and roast for 4 minutes.
6.For the sauce, remove the fat from the frying pan and add the butter. Once melted, add the liquorice liqueur and chicken stock. Simmer for a couple of minutes until hot and slightly thickened.
7.To serve, divide the wild boar and turnip tops between two serving plates. Pour the sauce over.
