Three Little Pigs!

Dinner was lovely - much better than expected! The pork rolls needed quite a lot of holding together with cocktail sticks, but tasted scrummy - the pan-frying first really helped develop the flavour. We didn't have pasta or potato with it but a simple rocket and watercress salad with a honey and mustard dressing.

Three Little Pigs

pork escalopes
apple sauce - you could even make your own!
cinnamon and nutmeg
cheese

Honey and Mustard Dressing

honey
wholegrain mustard
olive oil
red wine vinegar
salt and pepper

For the pork, mix a sprinkle of nutmeg and cinnamon to the apple sauce and stir well.
Spread a little onto each escalope and cover with a thin layer of grated cheese.
Season and, here comes the difficult part, roll, try to keep all the stuffing inside! Seal with cocktail sticks but don't forget to tell the guests to take them all out!
Pan fry to seal the meat, then place into a hot over for about 10-15 minutes.

For the dressing, put a dollop of the mustard, a squeeze of the honey, a large splash or two of oil and a smaller splosh of the vinegar into a jar.
Add salt and pepper, screw the lid on tight and shake!
Pour over the salad and drizzle over the pork.