Head Chef Paul Winch,

Royal Oak

Cues Lane,

Bishopstone

01793 790460

How to make... Tenderloin of pork, wrapped in sage butter and prosciutto

Black pudding, rhubarb jam and champ !

Easily available pork fillet, try and use organic as we do, even pop along to Royal Oak and ask for Paul, I'll point you in the right direction

You'll need 1 fillet or tenderloin as we chef types say, this will generously feed two or three adults easily

1 pack sliced prosciutto

1 of 2 spring onions

Butter

Double cream

Carrots

1 ball or log of black pudding , I use lavestokes own, amazing!

1 stick of rhubarb washed, topped and tailed

Sage, some peeled, washed and mashed potato

Handful of sugar

Put oven on at 200 degrees, meanwhile get a fry pan on the stove on a low heat to start heating up for sealing your pork fillet

Take the pork fillet and cut into equal sided cannons - 2 or 3 depending on how many you need to feed

Season

Roughly chop four leaves of sage nice and small, melt 50g butter, mix in the sage and dip pieces of pork in

Leave to soak and on a clean board lay out the prosciutto

Wrap each fillet completely and tightly in the ham and carefully place each fillet in the fry pan and seal each side in a little butter or olive oil until slightly browned

Carefully place each piece on a baking tray and place in oven for twenty minutes

Meanwhile slice some lovely organic carrots, place in hot water, add Akron of butter and a little sugar, boil then simmer till cooked

Take the rhubarb and chop into 1 cm slices, place in a saucepan, add a tablespoon of sugar and a little water, boil till soft, then stir in a little butter to complete your jam

Have your hot mash ready, chop up the spring onions and mix into the mash, make sure it's seasoned well and you indulge in plenty of butter and cream!! Naughty but nice

Use the fry pan from the pork, and carefully fry a ring of black pudding per person, cook on both sides for a couple of minutes, season

Rest your pork for five minutes before slicing and arranging around your "champ" place the black pudding to the left slightly and add a dollop of the rhubarb jam

Enjoy!