Experience the best flavors of autumn in this brilliant roulade

Each season presents us with an array of tantalizing fruits and vegetables. It's truly worthwhile to exploit their potential to the maximum. Seasonality in the kitchen can be a boon, not a burden. It opens up unlimited possibilities to savor nature's gifts. 

The autumn season is no exception, presenting us with an abundance of pumpkin, cauliflower, apples, cherries, and pears. Don't hesitate to combine these scrumptious offerings. As the following recipe will demonstrate, it's an idea nothing short of brilliant! Treat your family to a wonderful dinner they can't resist!

For the stuffing: 

• 7 oz smoked bacon,
• 2 small shallots,
• 2 small apples,
• 4 cloves of garlic,
• 2 handfuls of fresh spinach,
• 1.7 fl oz of brandy/cognac/whisky,
• 1 handful of smoked plums,
• 3 tablespoons of honey,
• 2 tablespoons of Dijon mustard,
• 1/2 teaspoon of salt,
• 1/3 teaspoon of pepper,
• 1 tablespoon of fresh rosemary.

For roasting:

• 2.1 oz butter,
• 2 sprigs of fresh rosemary,
• 4 cloves of garlic,
• 13.5 fl oz broth.

For the sauce:

• 2 tablespoons of potato flour,
• 3/4 cup of water,
• 10.1 fl oz broth,
• baking broth.

For roasted pumpkin:

• 1 large hokkaido pumpkin,
• 1/4 cup of vegetable oil,
• 1 tablespoon of sweet paprika,
• 1 teaspoon of dried garlic,
• 1/2 teaspoon of hot paprika,
• 1 teaspoon of salt.

For the meat:

• 2.6 lbs of pork neck,
• seasoning: salt and pepper.

Procedure:

Step 1. Begin by preparing the stuffing for the roulade. Cut the smoked bacon into small pieces and sauté in a heated pan. 

Step 2. Add finely chopped shallots to the pan along with diced apples, crushed garlic cloves, smoked plums, and fresh rosemary. Mix all the ingredients thoroughly using a wooden spoon. 

Step 3. Continue to build the stuffing. Add a dash of alcohol (whisky, brandy, or cognac) to the pan and stir in the fresh spinach. Sauté the mixture until the spinach wilts, then mix in the Dijon mustard, honey, salt and pepper. Your stuffing is now ready!

Step 4. Lay out the pork neck on a cutting board and flatten it into a rectangular piece. Pound the meat with a meat tenderizer to increase its tenderness. 

Step 5. Season the meat with salt and pepper, and spread the prepared stuffing over it. Roll up the meat into a roulade and secure with butcher's string. 

Step 6. Place the roulade into a large pot with melted butter and sear it on all sides to lock in the juices. It's best to use a pot with a lid that's oven-safe for subsequent baking.

Step 7. After searing the meat, toss in extra butter, fresh rosemary sprigs, whole garlic cloves and broth. Cover the pot and place it in the oven for 2 hours at 320 degrees Fahrenheit. 

Step 8. Prepare the pumpkin while the roulade is baking. Peel and chop the vegetable into bite-sized pieces. Mix it with oil, dried thyme, sweet paprika, dried garlic, and salt. Transfer the pumpkin to a baking dish and roast for 40 minutes at 320 degrees Fahrenheit. 

Step 9. When the roulade is done baking, strain the baking broth into a pot with homemade broth. Bring this mixture to a boil, then thicken the sauce by adding a mixture of potato flour and water. 

Step 10. Slice the baked roulade and serve alongside the roasted pumpkin, homemade sauce, and garnish with chopped parsley. Bon appétit!