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

Serves 2-4

The meat and the stuffing

Ingredients

  • 500g Helen Browning’s organic pork fillet
  • 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

Method

Step 1

Preheat the oven to 190C/gas 5.

Step 2

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.

Step 3

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.

Step 4

Add the apple and honey, turn up the heat slightly and cook for a further 5 minutes, or until the apple is softened.

Step 5

Season with a little salt and black pepper, add the chopped walnuts and stir well.

Step 6

Set aside until cool. Add the crumbled cheese and fold lightly into the mixture.

Step 7

Season the inside of the pork fillet with a little salt and freshly ground black pepper, and then spread over the mustard.

Step 8

Spoon the stuffing mixture in an even layer down the centre of the fillet. Roll up firmly

Step 9

Carefully wrap the bacon slices around the fillet, overlapping them slightly.

Step 10

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.

The vegatables

Ingredients

  • 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

Method

Step 1

In the meantime, heat the remaining oil in a large frying pan or wok and add the sliced leeks.

Step 2

Cook over a medium heat for 5 minutes or so, until softened but not coloured.

Step 3

Add the potatoes and celeriac and stir.

Step 4

Pour in the white wine. Cook for 2-3 minutes, and then add the stock.

Step 5

Allow the mixture to bubble over the heat for about 20 minutes, until the potatoes and celeriac are almost cooked through.

Step 6

Add the cream, and cook for another 10-15 minutes, until the vegetables are really soft and creamy.

Step 7

Stir in the parsley (leaving a little for the garnish) and season to taste.

Step 8

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.