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Grilled braided fillet of pork on a foamy cider cream, served with baked apple.

This dish with pork fillet is one of his signature dishes – it looks great on a plate, tastes good and is fairly easy to prepare.

Serves:  4


2 whole pork fillets
2 Granny Smith apples
125ml cream
100ml strong cider
100ml mussel fond
2 shallots
Vegetable oil
30g butter


Trim the fillets carefully of fat and membrane and then cut each in fillet in half. Now cut each half into three strips lengthways – each strip should be about 5-6 inches long. Tie up 3 strips together at one end and braid it down to the other end. Tie the other end up with string. Repeat for the other strips to make four braids.
Season the braids with salt, pepper, paprika and put then under the grill to cook, turning once.

Wash the apples, half them, put then under the grill for some colour and then bake them in the oven for 10 mins.
Chop shallots finely, cook them in butter, add cider, cream and mussel fond. Reduce until creamy. Use a blender to get it foamy.

Serve with boiled new potatoes.

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