My favourite Pork Fillet recipe - I confess I nicked it from my favourite chef, the beautiful James Martin.
Open out the pork fillet by cutting down the middle lengthways about 3/4 of the way through, and then slice into each side so tht you can butterfly it. Spread plum chutney along the middle and then lay pieces of mozzerella along it. Roll the fillet up and secure it in place by tying it with string. Fry in a medium hot pan to brown it, and then finish it in the oven. Along side the fillet you can roast cherry tomatoes. i serve it with either mash or fried potatoes.
Roast Chicken.
A very simple one as my brother was round for lunch and he gets upset if any components of the Roast Dinner are changed. The chicken was an excellent one so I chopped a lemon in half and put both halves in the cavity, and a couple of rashers of bacon on the breast (it would have been fine without but I love eating the bacon afterwards). I seasoned it with pepper and then roasted in for about 20 minutes at gas mark 8 before lowering the temperature to about 4 and letting it cook for a further hour or so (depending on size of chicken). Yorkshire pudding, roast potatoes, mashed sweet potatoes, cabbage with bacon and finally some steamed leeks. Followed by a rather less than satisfactory bought apple pie with some excellent ice cream.
