Keeping it fresh and local with a rather decadent mid-week dish: boar steak, wilted wild garlic, and a Jerusalem artichoke mash.

My wonderful local butcher in Todmorden market normally has a range of interesting game in stock, but boar caught my eye on the blackboard last Saturday. I wasn’t sure which cut to buy, so after taking his advice I opted for a chunky leg steak and then mused how best to cook it when I got home. This is local boar, raised a couple of miles from Tod centre: always good to know there aren’t many food miles on my dinner plate. In the dim and distant past this part of the Pennines would’ve been home to wild boar, rooting around the Kingdom of Elmet trying to find goodies to eat. Including (allegedly) wild garlic…

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