Burnt Apple Puree & Roast Pork
Ingredients
- 4 eating apples
The perfect autumn pairing
Our butcher’s pick: roast pork with charred apple puree
It’s been a remarkable year for fruiting trees across the Knepp rewilding project. Our Tamworth pigs have been gorging on acorns and wild crab apples, Exmoor ponies have been spotted cracking open walnuts, and the deer are stripping brambles for berries.
The Knepp orchard has been equally productive. With the help of our epic volunteers, we harvested a staggering 2,270kg of apples and pears last week, now being pressed into fresh juice for the Wilding Kitchen & Shop.
We’re sharing a recipe that showcases apples at their very best – paired with our ethical pork.
Burnt Apple Puree
This seasonal recipe is wonderfully simple. Caramelised apples with hints of burnt sugar and a touch of acidity cut beautifully through rich, succulent pork, creating the perfect autumn pairing.
Method
- Preheat your oven to 220°C
- Roast the apples whole until the skins are completely blackened
- Blend to a smooth puree (you can remove the pips and stems if you prefer, but it’s not essential)
- Serve alongside pork steaks or a roast