Shoulder of suckling pig stuffed with cep mushrooms, with meat juice and heritage vegetables

Preparing the shoulder of suckling pig:

• Preheat the oven to 180°C.
• Remove the product from its package, take off the film and put the still-frozen shoulder of suckling pig into a dish.
• Cook in the oven for 2 hours 30 minutes at 180°C, covering after one hour with aluminium foil.

Preparing the vegetables:

• Peel all the heritage vegetables and chop into fairly large pieces.
• In a high-sided frying pan, melt the butter and add all the vegetables except the onion and beans.

Lightly brown.

• Add water and glaze the vegetables.
• Leave the vegetables slightly firm.
• At the end of the cooking time add the thinly sliced red onion and the beans.
• Season.

Preparing the juice:

• Collect the pork juice from its pan.
• Add a little veal stock and reduce.
• Adjust seasoning.
• Serve everything very hot.