The Main Course…


Two stuffed Pigs: an 8lb pork loin


Ricotta, Sage and Pine nut:

  • 1 tub ricotta
  • 1 bunch sage
  • A handful of toasted pine nuts

Sesame fig jam:

  • 1 tub of sesame fig jam!
  • A few handfuls of fresh spinach

General ingredients:

  • Salt and pepper
  • A humungo roasting tin
  • Lots of olive oil… ahem!
  • Skewers or cooking twine

First cradle the pork loin in your arms like a small infant (although this thing probably weighs more!) Then prep the pork by removing all unnecessary fat from the meat but making sure to leave some on so that it doesn’t dry out too much whilst cooking. Now cut it in half and butterfly the loins, being careful to get a consistent thickness all of the way. We shot for ¼” but probably ended up with ½” instead.


Now spread the filling over the meat, drizzle with a little oil and seasoning and roll up as tight as possible. Secure the meat with skewers (or twine) and roast in a 375F oven for approximately 1 hour (or until the internal temperature reaches 155F). Let sit for 20 minutes whilst preparing the spinach and pumpkins (see below), then carve and serve. Hmmmm…


Stuffed Aubergine:

  • 1 large aubergine
  • 1 ricotta, sage and pine nut mix (see above)

Thinly slice the aubergine length ways into 8 or so, roast with a little olive oil for 20 minutes, or until tender, add a tablespoon of the ricotta mixture for each slice and roll the aubergine up. Bake for another 15 minutes or so and serve as a simple but tasty vegetarian alternative to the stuffed pork.

Roast Pumpkin Stuffed with Goats Cheese, Tomato and Onion:

Inspired by Ivonne’s recipe at: (thanks for another one Ivonne!)

  • 2 medium sized pumpkins
  • 1 pack of cherry tomatoes
  • 1 large onion, chopped
  • 2 handfuls mushroom
  • 12oz goats cheese
  • Salt and Pepper


Sweat the onions and then add the mushrooms. In the meantime chop the cherry tomatoes into a mixing bowl and add the goats cheese. When the onions and mushrooms have softened add them to the bowl and mix thoroughly. Hollow out the pumpkin and roast in the oven for 15 minutes at 400F. When the flesh is slightly tender, remove from the oven and fill with the goats cheese mixture. Place back in the oven and then bake for a further 15 minutes. Remove from the oven, put on a plate and throw in a spoon…. Smashing!

Spinach sautéed with garlic olive oil:

  • 3 bags fresh spinach
  • 5 cloves of crushed garlic
  • Olive oil
  • Salt and pepper

Gently heat the olive oil and garlic and then add the spinach and allow to reduce by half. Then serve as a bed to the stuffed pig or aubergine!


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