1 sucking pig
Salt
A pinch of pepper, lovage, caraway seeds,
celery seeds, rue
1 drop asafoetida essence
1 tsp (5ml) anchovy essence
3 tbsp (435ml) wine
1 tbsp (15ml) passum
2 tsps (10ml) olive oil 1 tbsp (15ml) cornflour ground celery seed, to serve

Clean the pig, sprinkle with salt and roast at gas mark 4, 35ctf (180°c), allowing 25 minutes per ib (450g) plus 25 minutes.

While it is cooking ground the pepper, lovage, caraway, celery seed and rue in a bowl.

Moisten with asafoetida essence and anchovy essence, then blend in the wine and passum.

Put in a saucepan with the olive oil and bring to the boil.

Thicken with cornflour mixed with water.

Add the juices from the roast sucking pig, bring to the boil and simmer gently until thickened.

Pour over the pig, and sprinkle with ground celery seed.

Serve hot.