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Stuffed pork fillets

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

1 tbsp. fresh thyme





Duck or goose fat

Chopped cooking apple





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. Cover with second fillet on top. Wrap the dry cured streaky bacon around and over top. 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:


Banana Date Pudding

For the puddings:

  • 160g dates, without stones, chopped
  • 120ml hot water
  • 1 tsp bicarbonate of soda
  • 60g softened butter
  • 175g light brown sugar
  • 2 eggs, beaten
  • 175g plain flour
  • 1 tsp baking powder
  • 3 tbsp ground almonds
  • ½ tsp ground cinnamon
  • A good pinch of grated nutmeg
  • 2 ripe medium sized bananas, peeled and mashed with a fork
  • 3 tbsp raisins, soaked in 2 tbsp rum
  • 100ml milk approx. (optional)

For the sauce:

  • 100g butter
  • 140g soft light brown sugar
  • 4 tbsp rum
  • For the cream, to serve
  • 80g mascarpone
  • 100ml cream
  • 3 tbsp icing sugar
  • ½ lemon, juice
  • Toasted flaked almonds, to serve
  • Lemon zest, to garnish

For the puddings, brush inside the pudding moulds with melted butter and dust lightly with flour.

Place the dates into a saucepan, cover with the hot water, add the bicarbonate of soda and stir. Cook over a low to medium heat until they soften and break down – you need to stir them often and it will take about 8 minutes. It should be a smooth thin paste.

Leave on one side to cool.
Preheat the oven to 180°C/Fan 160°C/gas 4. Place the pudding moulds on a baking tray. 
Cream the butter and sugar until light and fluffy and gradually add the eggs.

Fold in the flour, baking powder, ground almonds, cinnamon and nutmeg, mashed bananas, and the raisins and rum into the egg mixture. Add milk to loosen and form a soft batter.

Bake for about 20 to 22 minutes, until firm to the touch. Insert a skewer to check that the puddings are baked.  The skewer should come out dry.

To prepare the sauce, add the butter, sugar and rum into a saucepan and heat over a medium heat, stirring most of the time until a thick sauce forms. This will take about 5 to 7 minutes. Set aside, ready to serve with the puddings.

For the cream, whisk all the ingredients together.
To serve, slide a sharp knife around the sides of each pudding and place the warm puddings on individual plates, warm the caramel slightly and spoon over the puddings, sprinkle over the toasted almonds and spoon over some of the cream.

Decorate with lemon zest on top.


Download recipe here: