Suckling pig roll roast with wild garlic pesto, fried potatoes, green asparagus, cherry tomatoes and hollandaise sauce

➊ For the wild garlic pesto , wash the wild garlic, remove the stalks and pat dry. Roughly puree the wild garlic leaves together with the walnuts, parmesan, salt, pepper and olive oil using a hand blender, add the panko breadcrumbs and stir in.

➋ Open the rolled roast and pat dry. Lightly oil it and spread the wild garlic pesto on the inside. Then season the inside with salt, pepper and paprika and roll the roast up again. Tie it up well with kitchen string and put it on the rotisserie. Mix a marinade from honey, beer, salt, pepper and cane sugar. Brush the outside of the rolled roast well with the marinade. Grill on the rotisserie at 180 °C indirect heat and brush again with the marinade at regular intervals. Shortly before the end, turn the grill up to 250-300 °C on direct heat to give it a nice crispy crust. When the core temperature reaches 74-76 °C, remove from the grill and allow to rest. Remove the string and cut the rolled roast into slices.

➌ For the fried potatoes, fry the potato slices with a little butter, bacon and onions on the plancha, turning them constantly with the spatula. Just before serving, add the sliced ​​spring onions, a piece of butter and fry briefly. Season to taste with salt, pepper, paprika and possibly caraway seeds.

➍ Remove the dry cut surface from the green asparagus , peel the last third and cut the stalks into equal-sized pieces of approx. 10 cm. Roast on the plancha or grill plate with a little butter. Season with a little icing sugar, lime juice and zest and continue cooking; the asparagus should still have a nice bite. Refine with honey, salt and pepper and season to taste. Wash and halve the cherry tomatoes . Grill briefly on the plancha with olive oil and season to taste with salt, pepper, garlic and honey.

➎ For the hollandaise sauce, simmer a reduction made from white wine, balsamic vinegar, lemon juice, shallots, the garlic clove and the herbs until 1/3 of the liquid remains. Strain the reduction and allow to cool slightly. Beat the egg yolks together with the reduction over a warm water bath until the mixture gradually thickens. Slowly add the butter while constantly beating until a creamy emulsion forms. Season to taste with salt, pepper and lemon juice.