When it comes to that highly anticipated Sunday meal, why not ditch the chicken and go whole hog? After all, with Turkey season well underway it’d be perfectly understandable if you were a bit bored of bird. Bar Douro has the solution; a whole roast suckling pig, served on a wooden chopping board with carrot, turnip, spring onion and a flavourful pepper sauce. Pair with any of the superb Portuguese wines on offer and your fowl mood will be a thing of the past. We happen to already know that Bar Douro has the best Pastel Nata north of Portugal, so we ventured into unchartered territory and went for an Abade del Priscos, a traditional egg yolk pudding. With such creamy, caramel flavours accompanied by a refreshing lemon sorbet, it seems as though the roast revolution has come home to roost.
SE1Food/DrinkSunday January 14
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