Martin Morales cooks Peruvian-style suckling pig for the festive season on Christmas Kitchen.

Martin says: “This celebratory hog feast would really wow at a wedding and makes a lovely alternative to turkey on Christmas Day.

Before you buy the suckling pig, measure your oven and your fridge to make sure it will fit! If it’s too big, ask your butcher to cut it in half. You will need to order a suckling pig at least 4 days in advance from any butcher.”

The ingredients are: 1 x 5-7kg suckling pig.

For the marinade: 120ml orange juice, 120ml Peruvian-style chilli sauce, 120ml pisco (brandy), preferably Peruvian, 120ml purple maize juice, 8 garlic cloves, crushed, 1 tbsp ground cumin and salt and freshly ground black pepper.