Pork with black pudding and roasted rhubarb

the pork fillets lengthwise almost in half and

open out like a book. Bash with a rolling pin

to flatten, then sprinkle on all sides with salt,

pepper and lemon juice. Fill the pork with

the black pudding, folding the meat back

over it to enclose it.

2 Stretch the bacon rashers with the back

of a knife, then wrap around the pork fillets,

tucking the ends under the pork where

possible. Transfer to a large roasting tin,

drizzle with the oil, then roast for 30 mins.

3 Meanwhile, heat the honey in a pan, then

toss the rhubarb in the honey. Add to the

roasting tin, then return to the oven for

10-12 more mins until the rhubarb is tender

and the bacon nicely browned. Transfer the

pork and rhubarb to a warm plate and keep

warm while you make the sauce.

4 Set the tin on the hob and add the stock.

Bring to the boil, stirring to scrape all the pan

juices from the base of the tin. Bubble for a

few mins, then stir in the creme fraiche and

whisk until it has dissolved into the sauce.

Taste and adjust the seasoning if necessary.

5 Cut the pork into slices and serve with the

rhubarb and a little sauce poured over. Serve

the remaining sauce separately.