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Stuffed Pork Tenderloin

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This is a very good recipe for a dinner party as it’s easy to carve and serve 😉


Lovely layers … juicy and relish!



1 pork tenderloin (450g)

3 – 4 rashers streaky bacon, rind removed

10 – 15g butter

for the stuffing:

25g butter

1 med onion, finely chopped

¼tsp  thyme

¼tsp sage

75g mushrooms, finely chopped

110g fresh breadcrumbs

4 Tbsp chopped parsley

grated rind of a lemon

2 tsp lemon juice

1 egg, beaten with 2 Tbsp cream or top of the milk

for the gravy:

1 Tsp brown flour

about 275ml dry white wine or cider

salt & freshly ground pepper, to taste


  • Preheat oven to 180ºC
  • With a sharp knife, split pork tenderloin into half lengthwise and using a rolling pin, batter the 2 halves to flatten and widen them slightly and season with salt & freshly ground pepper
  • To make the stuffing, melt the butter in a pan and fry the onion and herbs gently for about 10 mins then add the mushrooms and raise the heat slightly …cook for further 3 – 4 minutes or until juices from mushrooms have almost evaporated 
  • Spoon contents of pan into a bowl and add in the rest of the ingredients of the stuffing, mix well and season
  • Spoon stuffing onto one half of the tenderloin, pat down to firm it slightly then place the other half of the tenderloin on top
  • Spread some butter and season with freshly ground pepper then cover the top of the tenderloin with the rinded bacon
  • Tie with string at 5cm intervals to keep it neat and tidy then transfer it carefully to a buttered roasting tin
  • Bake near the top of the oven for 1 hour then place on the serving dish and keep warm
  • To make the gravy, stir the flour into the pan juices, add the wine and some seasoning and let it bubble until syrupy 
  • To serve, carve the meat into thick slices and pour over the gravy and serve with vegetable of your choice
  • A garnish of fried apple rings would go well with it 😉

Goats’ Cheese and Thyme Stuffed Chicken

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Stuffed chicken breases/legs is a recipe I often like to make for dinner ….the timing has to be perfect in order for the meat to be succulent and yummy!

I browned the stuffed/wrapped chicken breasts on a heated pan first before I stick the pan into the oven to continue to bake until bacon is crisp & golden



2 skinless, boneless chicken breasts

100g firm goats’ cheese

1 tsp fresh thyme leaves 

4 rashers streaky bacon, slightly flattened out with back of knife

250g vine cherry tomatoes

1 – 2 Tbsp olive oil

salt & freshly ground black pepper


  • Heat oven to 190°C
  • Slit a pocket in the chicken breasts, season with salt & greshly ground black pepper
  • Stuff the pockets with half the goats’ cheese & some thyme leaves on each piece of chicken breast … wrap each breast with 2 slices of the bacon
  • Heat up a frying pan with half the olive oil, and brown the chicken breasts then add the vine cherry tomatoes to the pan, drizzle with balance of olive oil and place pan in the pre-heated oven and bake for 30 – 40 minutes or until the bacon is crisp and golden
  • Serve up vine tomatoes and some mangetouts or sugar snap peas

Toad In A Hole

Comfort food? Yupz .... perfect for a Sunday Brunch for 2 😉



2  eggs

125 plain flour

150ml milk mixed with 150ml cold water

 1 Tbsp grain mustard

salt and freshly ground black pepper

 4 – 6 fat, herby pork sausages

100g thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon

3 Tbsp dripping or lard


  •  Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour..thee consistency should be about that of ordinary double cream, but no thinner …rest for 15 minutes
  •  Preheat the oven to 220°C
  • Carefully remove the skin from each of the sausages and wrap each piece of skinned sausage meat in a piece of prosciutto, pancetta, Serrano ham or thin streaky bacon
  • Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.
  • Pour in the batter – it will sizzle softly in the hot fat – then arrange the sausages in the batter.
  • Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. 
  • Serve with brown onion and madeira gravy