This recipe comes from the 2004 Queenstown winner, Brazz on the Green.

• 4 teaspoons honey
• 4 teaspoons wholegrain mustard
• 1 bottle Monteith’s Celtic
• 800g wild pork rack (an 8-bone piece), trimmed of any fat and silverskin
• 1/4 red cabbage, thinly sliced
• 50g caster sugar
• 2 cinnamon sticks
• 75mls red wine
• 50mls white wine vinegar
• 1 tablespoon olive oil
• 100mls beef glaze (reduced beef stock)
• 1 tablespoon grated best-quality dark cooking chocolate
• parsnip mash to serve

Mix the mustard, honey and 280mls of the beer together in a dish to make a marinade, reserving the remaining beer for the sauce. Add the pork rack to the dish, coating it well with the marinade. Cover and refrigerate overnight.

The next day, braise the cabbage in a pan over a low heat with the sugar, cinnamon sticks, red wine and vinegar. Cook, stirring every 10 minutes, for about 1 hour or until the cabbage is very soft and little liquid remains. Keep cabbage warm until serving.

Meanwhile remove pork from marinade. Heat the oil in a heavy-based pan and add the pork, browning it well all over. Transfer pork to a 190ºC oven and cook for 20-30 minutes or until medium-well done. Set pork aside in a warm place. Add the beef glaze, chocolate and remaining beer to the pan and stir over a low heat until smooth.

Serve braised cabbage and parsnip mash side by side on serving plates. Slice pork rack between bones and arrange 4 bones on each plate. Spoon sauce over meat. Serves 2. Serve with Monteith’s Celtic.