Troy Wheeler, Co-Owner & Head Butcher

"Coming from a big family and starting out as a butcher at a young age, I’ve always loved getting creative at Christmas. When I was first learning the trade, I’d go all out with some whacky bird-inside-a-bird-inside-a-pig style roast as the main event.

As I got older and my understanding of food grew, I sharpened the focus of that centrepiece. Suckling pig is for celebrations and has always been a favourite for sharing, and this is my take on that hero of the Christmas table.

For this, we debone the belly of a suckling pig and stuff it with brandy and Madeira-soaked prunes and apples, mustard greens and a pork farce made with green peppercorns and pistachios. I recommend roasting it slowly over two and a half hours in a low oven. I guarantee the whole house will be filled with the comforting aromas of Christmas cooking. It’s a true centrepiece as slices are carved and piled high and plates passed around."