Matt Davies’s Straffordhire County Cook Off recipe ...


  • Ingredients for pork

  • 4 x 175g fillets of pork, trimmed

  • 8 slices prosciutto ham

  • 1 handful finely chopped chervil

  • Ingredients for Mousseline potatoes

  • 1.5kg Wilja potatoes

  • 100ml double cream

  • 120g butter

  • Carrots and onions

  • 12 small baby onions

  • 12 single baby carrots

  • Butter

  • Olive oil

  • Larger Sauce

  • 150g finely chopped shallots

  • 1 x 300ml bottle pilsner larger

  • 250ml chicken stock

  • 250ml beef stock

  • 300ml double cream

  • Creamed courgettes

  • 4 medium courgettes

  • Butter

  • 100ml double cream

  • 250g mature cheddar cheese, grated


  • 1.

    Wrap each pork fillet in the prosciutto ham, using cling film, rolling tight to form a cylindrical shape, chill in the fridge for one hour, or if possible over night to set the pork before cooking.

  • 2.

    Poach the wrapped pork fillets in poaching water, at approximately 95°C and poach for approximately 14 minutes. Take out of the water and rest for 8 minutes, remove the cling film and keep the pork warm.

  • 3.

    Peel wash and rewash the potatoes, cut into equal size pieces, place into salted boiling water and cook until tender, approx 18 - 20 minutes.

  • 4.

    Drain the potatoes through a colander, put back into the pan and cook over heat, this will dry out the potato, be careful that they don’t catch and burn.

  • 5.

    Place them through a fine potato ricer.

  • 6.

    Add the cream and butter, season to taste, and whisk quickly to form soft fluffy potatoes, cover and keep warm.

  • 7.

    Peel and wash the carrots and cook in simmering salted water until just tender, drain, add a little butter keep warm.

  • 8.

    Pre-heat the oven to 180°C/350°F/Gas 4.

  • 9.

    Peel the baby onions, place onto a small roasting tray, add a little olive oil and sea salt, cook in oven until just cooked, keep warm.

  • 10.

    Heat the olive oil in a pan add the shallots and cook until they are soft but not coloured.

  • 11.

    Pour in the lager and reduce until nearly all evaporated, then add both stocks and reduce by two thirds.

  • 12.

    Add the cream and reduce again until it coats the back of a spoon, season to taste and keep warm.

  • 13.

    Wash and grate 2 of the courgettes and cook in a little butter, for 3 minutes.

  • 14.

    Add the cream, and reduce until thickened.

  • 15.

    Grate the cheese and stir into the courgette mixture until melted.

  • 16.

    Cut the rest of the courgettes into little barrel shapes. Fry in a little butter until just tender then season.

  • To Serve:

  • 1.

    Using a very sharp knife, slice the pork fillets into equal slices.

  • 2.

    Place a little of the creamed courgette mix on the left hand side of the plate, the other side of the plate carefully arrange the potato.

  • 3.

    Being as artistic as you like, sit equal slices of the pork fillet over the courgette mix, finish with the roast shallots and carrots.

  • 4.

    Pour over a little of the sauce, garnish with the chervil pieces.

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