Chef Dave Wall, the mastermind behind the Unruly Pig in Suffolk, describes his culinary style as blending “British ingredients with an Italian flair.” However, he notes, “it leans more towards British.” The restaurant’s philosophy focuses on high-quality seasonal produce and avoiding unnecessary complications in cooking.

This method has garnered the Unruly Pig the prestigious title of UK Gastropub of the Year three times, including this year, outshining well-known chef Ashley Palmer-Watts. A Michelin star might soon be on the horizon for this establishment.

With culinary training under Gordon Ramsay and Matthew Harris at Bibendum, the 40-year-old Wall made his way back to Suffolk to take the helm of the pub a decade ago. Despite facing a significant setback from a fire shortly after taking over, the pub has thrived remarkably. While it may not be the typical venue for a casual pint, missing Wall’s expert, flavourful dishes would be a serious oversight. – Tony Turnbull

Location: Orford Road, Bromeswell, Woodbridge, Suffolk

Roasted Carrots with Pancetta

Roasting enhances the natural sweetness of carrots. The addition of lardo provides a flavorful fat coating as it melts, though it is optional.

Serves 4

Ingredients

• 250g carrots
• Salt
• Olive oil
• 60g diced pancetta
• 1 thyme sprig
• Thinly sliced lardo (optional)

Method

1. Boil the carrots in lightly salted water for 10 minutes until just tender. Drain.
2. Heat olive oil in a frying pan over medium heat. Add the carrots and sauté for 3-4 minutes until lightly golden, turning regularly for even cooking.
3. Stir in pancetta and thyme, cooking for another 3-4 minutes until carrots are golden and pancetta is crisp. Serve with lardo on top if desired.

Crab Linguine with Chilli, Garlic and Lime

This dish is an Italian favourite, modified to develop a rich umami sauce that keeps the pasta deliciously flavourful.

Serves 4

Ingredients

• 150g brown crabmeat
• 150g butter
• 30g red miso paste
• Salt
• 500g fresh or 300g dried linguine
• Olive oil
• 2 garlic cloves, finely sliced
• 2-3 chillies, finely sliced
• 200g white crabmeat
• Zest and juice of 1 lime
• 3-4 spring onions, finely sliced

Method

1. In a pan, combine brown crabmeat, butter, and miso with 150ml of water. Simmer to combine, then blend and strain through a fine sieve.
2. Boil salted water in a large pot and cook the pasta according to package instructions – 2-3 minutes for fresh and about 9 minutes for dried.
3. Drain pasta, add olive oil to the pot, sauté garlic and chillies briefly, then mix in the pasta and crab sauce. Allow to simmer for 1 minute.
4. Off the heat, stir in the white crabmeat, lime zest and juice, and spring onions. Serve warm.

Wild Mushroom Risotto

Properly caramelizing the mushrooms is essential for maximum flavour.

Serves 4

Ingredients

• Olive oil
• 150g chestnut mushrooms, chopped
• Salt
• 1 small onion, finely diced
• 100g butter
• 2 garlic cloves, minced
• 320g carnaroli rice
• 100ml dry white wine
• 20g dried wild mushrooms
• 700ml hot mushroom stock
• 50g grated parmesan
• 1 tbsp mascarpone or cream cheese
• 2 spring onions, finely sliced

Method

1. Heat oil in a heavy-based pan and sauté chestnut mushrooms with a pinch of salt until golden brown. Reduce heat, add onion and half the butter, cooking until soft.
2. Incorporate garlic and rice, stirring for 2-3 minutes. Pour in the white wine until evaporated, then add dried mushrooms.
3. Gradually add stock, ladle by ladle, stirring well for about 10-12 minutes until most stock is absorbed. Turn the heat to low for a few more minutes until the rice is tender.
4. Off the heat, mix in parmesan, mascarpone or cream cheese, spring onions, and the remaining butter.

Chorizo Mac ‘n’ Cheese

A loose sauce is key for mac ‘n’ cheese to ensure it doesn’t become heavy during baking.

Serves 4 as a side dish

Ingredients

• 100g butter
• 100g plain flour
• 80g chorizo, finely diced
• 800ml milk
• 200g grated strong cheddar
• 75g grated mozzarella, plus extra for topping
• 75g grated parmesan, plus extra for topping
• 40ml Worcestershire sauce
• 30g English mustard
• 6-7 splashes of Tabasco
• 300g cooked macaroni
• 3-4 spring onions, sliced

Method

1. In a pan over medium heat, melt butter. Add flour to create a smooth roux, then mix in chorizo and gradually whisk in milk until the mixture is smooth and begins to simmer. Cook for 15 minutes until thick and glossy. Stir in cheeses, Worcestershire sauce, mustard, and Tabasco until combined.
2. Combine with cooked macaroni and top with additional grated cheese. Bake at 180°C (fan/gas 6) for 15 minutes, or until bubbling, and garnish with sliced spring onions before serving.

Pappardelle with Wild Garlic Pesto

If wild garlic is unavailable, substitute with parsley and fresh garlic cloves.

Serves 4

Ingredients

• 50g walnuts or almonds
• 50g pine nuts
• Sea salt
• 50ml extra virgin olive oil
• 25g parmesan, plus extra for serving
• 100g wild garlic, chopped
• Zest and juice of 1 small lemon
• 500g fresh pappardelle

Method

1. Preheat the oven to 150°C (fan/gas 3½). Roast walnuts and pine nuts for 15-20 minutes until golden brown. Allow to cool.
2. In a pestle and mortar, pound the nuts with a pinch of sea salt to a coarse paste, gradually incorporating oil. Mix in 25g grated parmesan and wild garlic, finishing with lemon zest and juice.
3. Cook pasta in boiling salted water for 3-4 minutes until al dente. Drain, reserving a little cooking water.
4. In the pasta pot, combine with the pesto and a splash of reserved cooking water. Simmer briefly, then serve with grated parmesan on top.