Bacon wrapped pork fillet with blue cheese, apple and walnut stuffing with creamy celeriac, potatoes and leeks

Serves 2-4

For the stuffing:

  • 50g butter
  • ½ medium leek, finely chopped
  • 2 medium crisp eating apples or 1 large cooking apple, peeled and cored
  • 1 tbsp thick organic honey
  • 200g walnut pieces, roughly chopped
  • 75g organic blue cheese, lightly crumbled 
  • 1-2 tbsp wholegrain mustard
  • 184g pack Helen Browning’s organic streaky bacon
  • 4-5 tbsp extra virgin olive oil

For the vegetables:

  • 4 large leeks, thinly sliced 
  • 4 medium potatoes, peeled and diced
  • ½ medium celeriac, peeled and diced
  • 100ml white wine
  • 100ml well favoured vegetable stock
  • 100ml double cream
  • Large handful parsley, coarsely chopped

Preheat the oven to 190C/gas 5. Lay the pork fillet out on a clean work surface and carefully cut into the centre, taking care not to cut straight the rough to the other side – the idea is to flatten the fillet out so that you can stuff it and roll it up. If the fillet is still a little thick in places, give it a gentle bashing with a rolling pin to even it out. Set it aside.

Melt the butter in a frying pan set over a medium heat and add the leek. Cook for 3 to 4 minutes, until softened but not coloured. Add the apple and honey, turn up the heat slightly and cook for a further 5 minutes, or until the apple is softened. Season with a little salt and black pepper, add the chopped walnuts and stir well. Set aside until cool. Add the crumbled cheese and fold lightly into the mixture.

Season the inside of the pork fillet with a little salt and freshly ground black pepper, and then spread over the mustard. Spoon the stuffing mixture in an even layer down the centre of the fillet. Roll up firmly. Carefully wrap the bacon slices around the fillet, overlapping them slightly.

Transfer the fillet to a roasting tin, drizzle with a tablespoon of oil and cook in the oven for about 25 minutes, until pork is just cooked but still has a rosy glow at the centre around the filling. Cover and leave to rest in a warm place.

In the meantime, heat the remaining oil in a large frying pan or wok and add the sliced leeks. Cook over a medium heat for 5 minutes or so, until softened but not coloured. Add the potatoes and celeriac and stir. Pour in the white wine. Cook for 2-3 minutes, and then add the stock. Allow the mixture to bubble over the heat for about 20 minutes, until the potatoes and celeriac are almost cooked through. Add the cream, and cook for another 10-15 minutes, until the vegetables are really soft and creamy. Stir in the parsley (leaving a little for the garnish) and season to taste.

Cut the pork fillet into slices. Spoon the vegetables onto a pretty serving platter, top with the pork slices and garnish with the remaining parsley. Serve with a smile.

© Copyright Liz Franklin 2014

latest awards

SA Gold Award

Hot Dog and Beef Sirloin Winners

Following two years of being ‘highly commended’, our Helen Browning brand organic hot dogs, have now won ‘Gold’ in the Organic Food Awards. They are amazing, we think – what hot dogs used to be like, before they were made of pig skin and old washing up lines all pulped up together! And Helen’s Beef Sirloin, also usually on the menu here, also won ‘Gold’.


Sustainable Restaurants award

Sustainable Restaurant Association gives 
Helen Browning at The Royal Oak top score for good practice!

Out of about 450 restaurants, hotels and pubs, the SRA has awarded The Royal Oak Three Gold Stars for its sustainable practices. Our pub joins only three other establishments in the country in the top bracket of the SRA’s league table. They have commended our food sourcing, our healthy food on the plate, the way we treat food suppliers, our recycling and, last but not least, the care with which we try to look after customers and staff. You can read more here.


Food For Life logo 

Proud to be a member of the Soil Association’s catering mark supplier scheme that provides assurance to caterers on food and drink issues such as health, animal welfare and the environment.

See the Soil Association’s website for more information.