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October 4, 2013

Guest Recipe: Pork neck fillet by Neil Borthwick of Merchants Tavern

By Spear's

Merchants Tavern is opening on 8 October at 36 Charlotte Road and is a collaboration between Angela Hartnett, Neil and Dominic Lake and Patrick Clayton Malone, founders of Canteen

This week’s guest recipe comes from Neil Borthwick, head chef of Merchants Tavern

Merchants Tavern is opening on 8 October at 36 Charlotte Road and is a collaboration between Angela Hartnett, Neil and Dominic Lake and Patrick Clayton Malone, founders of Canteen.

The menu is modern European driven by seasonality – as you’d expect given the people behind it. Set in a beautiful old warehouse in Shoreditch – old school party-goers out there will remember it as Cantaloupe – the space is fantastic.

As are the drinks and front of house with Michael Cook (formerly of 5 Hertford Street), Thomas Blythe (formerly GM of St John) and Tania Marie-Davey (formerly restaurant manager of St. John Hotel) all on board.

So, until you can get yourself a table, which I imagine will be rather tricky even after opening given the hype around this place, we have a recipe for you to make at home. Don’t say we never give you anything.

Pork neck fillet, roasted organic carrots and pommes boulangere


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1 pork neck fillet 500g

1 bunch organic carrots, washed and cut in half on a bias

4 brown onions

1kg of Desiree potatoes, peeled

1litre chicken stock

150 g butter

100ml veg oil

2 sprigs thyme

2 bunches of young English spinach with stalks, washed


1. Heat 50 ml of the veg oil in a pan and sear the pork on all sides seasoning with salt, add 50 g of butter and roast at 160 c basting occasionally and turning to ensure it cooks evenly.

2. The pork should be firm to the touch with a slight spring, allow to rest on a wire rack for 30 -40 minutes, keep the juices from the resting of the meat and the fat from roasting.

3. Heat a little veg oil in a frying pan and roast the carrots with 2 star anise.

4. Add 20g of butter and let them roast in the oven at 180c turning from time to time until crinkly and dehydrated, keep warm until required.

5. To make the pommes boulangere first peel and thinly slice the onions in a little veg oil begin to fry the onions with seasoning.

6. When the onions begin to colour add the remaining butter and cook stirring from time to time until golden brown and completely soft,strip the thyme and chop roughly and add to the onions.

7. Drain the potatoes and thinly slice on a mandolin.

8. Arrange the slices of potato in an appropriate oven proof dish which can be served to the table and build to the top with alternate layers of potato and onion seasoning each layer and adding hot chicken stock to cover.

9. Bake in the oven at 180c until golden brown and the stock has been absorbed set aside and keep warm.

To serve

1. Reheat the pork at 180c for ten minutes, and slice into four pieces.

2. Wilt the spinach in a hot pan with a little olive oil and seasoning and drain well.

3. On a wooden serving board arrange the carrots and spinach on one side and arrange the slices of pork alongside.

4. Mix the resting juices with a little of the roasting fat and spoon over the meat, season with freshly ground black pepper and a little Maldon salt.

5. Serve with the pommes boulangere.

Read more guest recipes

Read more from Food Friday



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