Tag Archives: prosciutto

Pork Fillet Parcels


So simple and so effective, perfect for making ahead of time and popping in the oven when you need them, these little parcels have tons of flavour thanks to the whole grain mustard and sage.

If you have any leftovers, slice thinly and use them as sandwich fillings!

Serves 6.


800g pork fillet, two large fillets

75g whole grain mustard

1 teaspoon fresh finely chopped sage

2 tablespoons fresh finely chopped parsley

freshly ground pepper

10 large slices of prosciutto


Cut the fillets into large thick slices, around 16-18 pieces.

In a bowl, combine the mustard, sage, parsley and pepper.

Cut the prosciutto slices in half, let the shape of the slices dictate whether you go lengthwise or width wise. They need to fit around and under the pork to seal.

Take a piece of pork, smear a little mustard mixture over one cut side and then wrap in half a slice of prosciutto, set aside, mustard side up and repeat.

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

Spread the parcels over the baking sheets, try not to over crowd the tray.

Pop in the oven and bake for 18-25 minutes, depending on the thickness, try not to over cook them as they dry out so remove thinner slices and keep warm while thicker slices finish cooking.

The Best Gluten Free Toad In The Hole


Comfort food at its best!

My butcher makes award winning sausages and I like his French Toulouse sausages for this, made with garlic and pepper, the main thing is to get a pure pork sausage with no fillers and nasties!

If your sausages are smaller you may need to cut the prosciutto in half or have a few more slices.

As rich as this is, I serve it with some steamed veggies, that’s really all that you need.

Serves 6-8.


400g speck or streaky bacon, rind removed, cut into 0.5-1cm chunks

1 onion, chopped into wedges

1kg pure pork sausages, 6 large sausages

6 slices prosciutto

150g gluten free plain flour

2 eggs

250mls milk

100mls water

salt and pepper


Preheat the oven to 210 degrees Centigrade.

Line the base and sides of the tin so that the pudding can’t escape into the pan.

Add the chopped speck or bacon to the pan with the onion and pop into the oven for 20mins.

Wrap a slice of prosciutto around each sausage and add to the pan, bake for 15mins.

Measure the flour into a bowl, make a well in the centre, crack the eggs in to the centre of the well and begin to whisk gently. As it thickens, pour and whisk the milk and flour in. Season well.

Once the sausage has baked for 15 minutes, remove the pan from the oven and very carefully pour the batter into the pan, going around each sausage.

Return the roasting tin to the oven and bake for 40-50 minutes until the pudding has risen and is golden.

The pudding will deflate a little once you take it out of the oven.


Chicken Stuffed with Pork, Fennel and Garlic


The stuffing for this chicken is similar to sausage meat so to save time feel free to replace with and Italian style sausage meat, just skin the sausages and stuff the chicken as below.

To make ahead, stuff the chicken and then freeze without the prosciutto topping.

If you can get chicken breasts with the skin on, omit the prosciutto, I only use it to protect the breasts if my butcher only has skinned breasts.

Leftovers are great, thinly sliced through a salad or even in a toasted sandwich with sundried tomatoes and a little cheese!

Serves 6.


6 chicken breasts

150g minced pork

100g minced bacon

1/4 teaspoon fennel seeds

1 garlic clove

salt and pepper

6 slices prosciutto


Begin by making the stuffing.

In a mortar and pestle, crush the garlic, fennel, a very small pinch of salt and a good grinding of fresh pepper.

In a bowl, combine the pork, bacon and garlic mix, set aside if you have time for a few hours in the fridge. If you don’t have time just continue.

Take the chicken breasts and cut along the side to create a pocket.

Divide the stuffing into 6 equal portions.

Stuff each breast with the stuffing and wrap over lengthwise with prosciutto.

Preheat the oven to 190 degrees Centigrade and prepare a baking sheet.

Roast the chicken for 40 mins, uncovered.


Pork Loin Stuffed with Black Pudding


This is ideal to make ahead and then cooks in only 30 minutes to give you a very impressive roast.

I tend to make two and freeze one, ready to be baked at a later date.

I have a fantastic butcher who is able to source gluten free black pudding for me, made with buckwheat rather than barley, I buy a large pudding, slice it and then freeze into more manageable portions.

Serves 4.


400g pork loin

100g black pudding/blood sausage, gluten free

5 large slices prosciutto

freshly ground pepper


Preheat the oven to 200 degrees Centigrade.

Take the fillet and cut it lengthwise , not all the way through but, enough to open the fillet like a book.

Cut the black pudding into strips and lay along the fillet, grind a little pepper over.

Spread a large piece of cling film/plastic wrap over your work surface. Lay the prosciutto vertically, allowing a little overlap.

Place the fillet on the prosciutto and wrap tightly with the prosciutto, tucking the ends in as you go.

Place on a baking sheet, with the cut edge downwards and cook for 30mins until the prosciutto is crispy and pork cooked through.

Allow to rest for ten minutes before slicing.

Stuffed Chicken Breasts


This is a great way to bake skinless chicken breasts, lots of flavour and gluten free and the boys love it.

Leftovers are great sliced in a salad or popped in a sandwich. Thesealso work well prepared and then frozen raw to be used at a later date.

As the oven is on for the chicken I bake garlicky potatoes to go with this. I will post that recipe too!

Serves six.


100g Parmesan, grated

1 garlic clove, chopped roughly chopped

small bunch parsley, leaves only

100g drained weight sundried tomatoes

80g macadamia nuts

freshly ground pepper

6 chicken breasts, skinned and boned

12 slices prosciutto/ Parma ham


Preheat the oven to 180 degrees Centigrade.

Place the cheese, garlic, parsley,tomatoes and nuts in a food processor and whizz to make a rough paste.

Take the chicken breasts and cut the side open to make a pocket, try to keep the rear of the breast in one piece, that makes it easier for reforming with the prosciutto.

Stuff with a sixth of the tomato mix.

Wrap with two slices of prosciutto, wrapping both the front and back.

Place on a baking sheet.

Prepare the remaining breasts.

Bake in the oven for 30-40 mins.

Allow to sit before serving, serve warm or at room temperature.