recipe comes from John Benson-Smith.
recipe has been supplied by Celebrity Chefs UK,
through which John can be booked for TV or other
appearances. Celebrity Chefs is a UK based company
which is the countrys only agency specialising
exclusively in the representation of celebrity
chefs. They are able to provide you with a celebrity
chef for any event. For further information and
to see details of some of the chefs visit the
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2 Granny Smith's apples
2 tbsp caster sugar
21/2 tbsp water
200g dried apricots, cut into small pieces
300ml fresh orange juice
1 tbsp fresh sage, finely chopped
4 x 150-200g portions of pork tenderloin (sinew
250g pancetta, thinly sliced (or smoked streaky
Salt & pepper
1 kg raw potatoes, peeled & diced into
3 tbsp vegetable oil
Curly endive (or Frisée) leaves
Red chard leaves (or a selection of other interesting
salad / herb leaves)
2 tbsp sherry vinegar
6 tbsp walnut oil
A dash of sherry
the sugar and water together in a saucepan over
a gentle heat. When the sugar has dissolved,
remove from the heat and leave to cool.
the skins on the apples, slice them very thinly
using a mandolin (if available). Lay the discs
on non-stick baking parchment on a baking tray
and brush them with the sugar syrup.
the tray in a preheated oven at 110ºC (225ºF,
Gas 1/4) for 12 hours until dried out and crispy.
Store in a dry place until required.
the dried apricots in the orange juice and leave
to soak, overnight if possible.
Cooking the pork:
the excess orange juice from the apricots and
stir in the sage.
a cavity through the centre (lengthways) of
each pork fillet using the handle of a clean
each cavity in the pork fillets with apricots
and sage, pushing the fruit in with the spoon
handle to ensure it gets to the middle.
enough slices of pancetta around each fillet
to cover it.
in a roasting tin and season with salt and pepper.
in a preheated oven at 180ºC (350ºF, Gas 4)
for 30 minutes or until cooked through.
to 'rest' in a warm place before serving.
the potatoes in boiling water until just tender.
the vegetable oil in a frying pan over a moderate
the blanched potatoes and sauté. Continue to
cook on the hob or transfer to the oven until
golden and crisp at the edges.
the ingredients for the dressing together.
Drain the potatoes onto absorbent kitchen paper
to remove the excess oil. Scatter them around
the mixed leaves in a bowl, drizzle with some
of the dressing and toss lightly.
a pile of dressed leaves into the centre of
a few apple crisps around the leaves.
a pork fillet on top of the leaves and finish
with a drizzle of the dressing.
you like, add a crushed clove of garlic and
a sprig of fresh thyme to the potatoes as they