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Roast Stuffed Fillet of Pork

Serves 6


2 filets of Pork

12 slices of dry cured streaky bacon

1 diced red onion

50g of butter and extra for Veg

200g breadcrumbs

50g dried apricots

150g chestnuts, fresh cooked, frozen, or cooked, vacuum packed

Large bunch of fresh parsley

Sprig of Fresh rosemary

For the Stuffing

Soften the onion in butter and cook off. Then add the breadcrumbs and chopped: apricots, chestnuts, fresh parsley, rosemary and thyme. Add salt and pepper to taste.

For the Fillets of Pork

Trim off fat and skins and butterfly the two fillets. Lay out streaky rashers on a baking tray and put the first butterflied fillet on top. Salt and pepper the fillet. Lay out stuffing the whole length in the middle of the bottom fillet. With second fillet on top. Wrap the dry cured streaky bacon around and over top.

1 tbsp. fresh thyme





Duck or goose fat

Chopped cooking apple


Salt / Pepper

Cover with tinfoil. Bake for 45 minutes. Remove tinfoil and bake for a further 15-20mins or until bacon is crispy and pork has a centre temperature of 73 degrees Celsius.

For the Vegetables

Boil carrots and parsnips until soft. Drain and add butter, salt, pepper and grated nutmeg then puree

For the Roast Potatoes

Parboil for 5 mins. Drain. Sprinkle over a handful of semolina seasoned with salt and pepper. Give saucepan a good shake so all spuds are coated. Melt duck or goose fat on baking tray. Add spuds and bake until crispy

For the Apple Sauce

Place chopped cooking apples in glass bow. Add splash of water. Cover with sheet of baking parchment. Microwave until soft. Add sugar to taste

 Download recipe here:

Citrus Cakes with Green Tea and Ginger Infusion Syrup


To make the syrup, place the caster sugar, lemon zest, ginger and green tea in a saucepan, heat and bring to the boil. Reduce the heat slightly and simmer for about 10-12 minutes until a light syrup forms. Remove from the heat to cool down.

Makes 8 cakes 


For the cake

2 unwaxed mandarins, sliced with skin on 

160g softened butter

160g caster sugar

3 eggs

200g plain flour, sifted

1½ tsp baking powder

1 unwaxed lemon zest only

2 oranges, cut into segments

For the Green Tea Syrup

150g caster sugar

250ml strong green tea

Juice of 2 and zest of one unwaxed lemon

2-3 cm of fresh ginger grated

Preheat the oven to 180°C/fan 165°C/gas 4. Brush the bases of the 8  x 12cm diameter mini cake tins with butter and flour. Lay one slice of mandarin at the bottom centre of each tin. Cream the butter and sugar together until light and fluffy.  Add the eggs and whisk until very frothy and light. Fold in the plain flour, baking powder and lemon zest.  Pour into the buttered tins and fill them to about two thirds.  Bake for about 20 minutes.  To check insert a skewer into the centre of the cake when it comes out clean, the cake is cooked.  Allow to cool for 10 minutes and remove the tin and place on a cooling rack. While the cake is still warm, pour over the green tea syrup and add the orange segments as garnish.

Download recipe here: