Pie: Melt lard, water. Mix in flour/salt. Allow to cool. Mince pork, sweat down leeks in butter and let cool. Mix with mince and season. Make into meatballs and put in fridge. Roll out pastry and fit to mould. Insert mince pork. Brush with egg. Put in oven and bake until golden brown.
Pork: Brush pork with mustard. Put into roasting tray and roast on high for 30 minutes. Turn heat down and add to roasting tray, pears cut in half, garlic, sage, chicken stock and honey.
Cover in foil and cook for 2- 2.5 hours. When ready allow meat to rest. Remove some of the juices from the tray and put in saucepan. Add cider and reduce right down. Serve with pears, garlic and sauce.
Butternut: Peel and cube the butternut. Fry in frying pan until tender.
Toffee Apple: Melt sugar and water until caramelised. Using a melon baller, cut circles out of the apples. Dip the apples in the sugar and set aside.