Pork wrapped in ham with a chestnut and truffle paste is baked and served with assorted vegetable accompaniments.


  • 2 pork fillets

  • 8 strips Serrano ham

  • 8 tbps truffle oil

  • 2 egg yolks

  • One cup vegetable oil

  • Medium bunch chives

  • juice of 2 lemons

  • olive oil

  • 2 apples

  • 100 g chestnuts (vacuum packed)

  • 2 garlic bulb

  • Accompaniments

  • 2 Jerusalem artichoke

  • 2 parsnip

  • 1/4 very finely shredded red cabbage

  • Finely shredded rocket

  • Finely shredded mizuna

  • Shavings of 1 Jerusalem artichoke

  • Rustic bread, sliced thinly and brushed with butter and toasted


  • 1.

    To make dressing, whisk the egg yolk in a bowl. Slowly pour over truffle and vegetable oil. Add chives and lemon juice

  • For pork:

  • 1.

    Seal it on all sides in pan of olive oil till nut brown. Remove from pan and allow to cool.

  • 2.

    Take the apple and chestnuts and grind in a food processor with garlic – into a fine paste.

  • 3.

    Lay the Serrano overlapping on a sheet of cling film.  Smear chestnut paste over the ham.  Put the pork fillet on top.  Roll it up using cling film as a mat around the fillet.

  • 4.

    Put the pork fillet back in the pan and drizzle with olive oil.  Bake in a pre-heated oven at 170 degrees Celsius for 25 minutes.

  • 5.

    Prepare the salad by chopping the veg and shaving the artichoke.  Mix with leaves and put on plate.  When pork is cooked, slice and arrange over the salad.  Finish with drizzle of dressing and garnish with toasted bread.

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