The Secrets of Slow FoodWild garlic puree and roulade of mangalitsa pork with wild garlic pesto: Chef Holger von Bahder of the Orangerie Restaurant is making wild garlic puree and roulade of mangalitsa pork and wild garlic pesto à la "slow food".   Serves 4. For the wild garlic purée: 500g of peeled, floury potatoes 100 ml cream 50 ml milk 50g butter 20g chopped wild garlic salt nutmeg Boil and purée the potatoes. Heat the cream and milk, and blend with the puréed potato. Fold in the chopped wild garlic, salt and nutmeg. For the mangalitsa pork: 50g wild garlic 1 tablespoon of chopped pine nuts 100ml of cold-pressed olive oil 2 tablespoons grated parmesan juice of half a lemon 500g mangalitsa pork meat salt and pepper For the pesto: Finely chop the wild garlic. Mix it in a bowl with the grated parmesan and chopped pine nuts. Add the olive oil and lemon juice and blend. Season. Chop the meat into four pieces. Pound flat, season and spread with the pesto sauce. Roll the pieces of meat into roulades and secure with toothpicks. Braise the meat on both sides for five minutes each, then roast in the oven for 5 to 10 mins at 80C.