350g of Pork Fillet

The filling:
Nantybwla cheese
Celeriac
Black pepper
50g of butter
Parsley
Thyme
10 slices of Carmarthenshire ham

The sauce:
3 apples
Caster sugar
Pinch of nutmeg
Water
3 tablespoons of Calvados

METHOD

Open up the pork fillet and flatten between two pieces of cling film.

The filling:
Grate the cheese and the celeriac. Melt the butter in a frying pan and add the black pepper before frying the celeriac in the butter. Mix the cheese and celeriac together. Add the parsley and thyme and mix well.

Place the filling in the center of the pork fillet before wrapping the ham around the fillet and rolling it tight inside the cling film.

Steam the parcel over a saucepan of boiling water until the cooked through. Allow to cool before removing the cling film (or else the cheese will run out).

Fry the parcel in a frying pan to brown the outside and remove.

The sauce:
Place the apples in the same frying pan used for the pork and fry. Melt the caster sugar in the water and add to the apples and add the nutmeg. Add the calvados to the mixture and leave to simmer for 10 minutes.

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