On a board, lay out 4 – 5 parma ham slices side by side (enough to wrap pork fillet)
Place 8-12 basil or sage leaves evenly across the top the parma ham
Place the pork fillet along the length of the parma ham, roll up the pork tightly in the slices of parma ham.
Now, lay out a double layer of cling film on the worktop, place the rolled stuffed pork fillet on top and as tightly as you can roll the fillet up and twist the ends so that you have a sausage-like roll.
Chill overnight or for a few hours at least. (This ensures a good shape and also gives good portion control!).
Heat the oven to 220C/Gas 7.
Slice the pork into even portions (two or three pieces (noisettes) per person). Season with salt + pepper.
Heat a frying pan until very hot. Brush oil onto each piece of pork, then place on the hot pan and cook for a minute on each side. Add a knob of butter to the pan the remove the pork to a roasting dish and place in the oven for about 10 minutes, or until the pork is cooked through. Remove and allow to rest for 5 minutes before serving.
Mustard Cream Sauce
1 shallot, finely chopped
50mls white wine
1 tbsp wholegrain mustard
150 mls cream
2 tablespoons chopped chives
Heat the oil in the frying pan from the pork and gently fry the shallot with a pinch of salt for 4-5 minutes, or until softened.
Add the wine and simmer until slightly reduced
Add the mustard and cream and cook for 10-15 minutes. Add in the juices from the pork resting
Stir in the chives and serve with the pork.
Herby Roast Purple Potatoes
500g purple potatoes, scrubbed and cubed with skin on
3 tblsp rapeseed
A selection of woody herbs such as rosemary, thyme & sage
About 6 garlic cloves, peeled but left whole
Some seasalt & pepper
Preheat the oven to 200?C, 180?C Fan
Pour the olive oil into a roasting dish and place in the oven. When you are sure the oil is VERY hot, place the potatoes in the oil, making sure to coat them. Add the herbs & garlic and sprinkle with salt and pepper.
Roast for about 30mins or until golden brown and crisp on the outside
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