Recipes

This recipe combines gutsy wild boar salami with the tart sweetness of English cherries, and has been devised by Richard Bertinet of The Bertinet Kitchenusing wild boar salami from The Real Boar Company.

    50g per person of finely sliced boar salami
    1 oak leaf lettuce
    1 small bottle of cherry beer or some cherry vinegar
    12 ripe English cherries
    Small pinch sugar
    1/2 tsp English mustard
    8 tbsp extra-virgin rapeseed oil

Method

Remove the stones from the cherries and cut them into quarters.  Place them in a bowl and cover with 6 tablespoons of the beer to marinade (for a few hours if possible).  

Drain the cherries and set aside.  Add the mustard to the marinade and stir to dissolve.  Add the oil and check the seasoning.

Wash and dry the lettuce. Arrange the salami around the edge of each plate.  Carefully arrange a small amount of salad in the centre, then spoon the cherries around and drizzle some dressing over.