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I have been converted.

After years of generally avoiding having to cook pork fillets at home, this recipe changed my mind. I cannot believe that following such simple steps, with only few ingredients, has made such a big change in the result. This is the original recipe from Jamie Oliver’s site (link above):

  • 4 higher-welfare pork neck fillet steaks
  • olive oil
  • 2 cloves garlic , peeled and crushed
  • 1 handful fresh sage leaves , chopped
  • sea salt
  • freshly ground black pepper
  • 1 lemon
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Instead of using sage, as in the original recipe, I decided to use Rosemary (about a teaspoon of leaves).

Obviously we all know how it goes with Maltese lemons, they’re much juicier than the ones in the UK, so the fillets will be quite lemony. I think it works with the strong taste of pork and the fillets taste great when you get the timing right. I like to generally follow the rules as follows, but you may need to adjust if you use bone-in fillets as these will need a longer cooking time:

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  • in a hot pan, lay the fillets out so that there is plenty of space between them. There’s no need to add more oil since the fillets have been marinating in some.
  • turn after 2 minutes, then turn every minute for a total of 8 minutes. Switch the hob off and let the fillet rest for 1 minute before serving.


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There are a couple of meals that you really should be able to make at home. Even if you’re the kind of person who prefers to get their food ready-made, it’s very convenient to be able to rustle up at least a couple of breakfast things. It’s also so much better knowing what’s in your food for your first meal of the day!

For this recipe, I would suggest having everything prepared before you turn the heat on. If you’re a more advanced¬†cook, you’ll know how to juggle and multitask. So get things ready before-hand if you’re not sure where your skill level lies.

You will need: (for 2)

3-4 eggs, whisked together

1 cup cooked spinach, water drained

1/3 cup finely sliced leeks

2-3 cloves of garlic, finely sliced

1/2 cup sliced mushrooms

1/3 cup cheese of your choice e.g. parmesan, cheddar, stilton (or a mixture)

1 cup sliced onions

optional 2 sliced bacon, diced

This recipe will work with most ingredients of your choice. The trick is to add things to the pan according to the time they need to cook, keeping the eggs and cheese for last. You may want to add salt and pepper to taste as you get to the end of your cooking time.

For example in this case I started with the bacon, then added onions, leeks and garlic and let these cook until softened. Then I added the mushrooms and eggs. As the egg cooks you will want to stir every few minutes and remove off the heat every now and then (whilst stirring) to avoid overcooking the eggs. Finally, add the cheese, blend in, and remove from the heat.

Serve with a side salad e.g. tomatoes and rucola with olive oil. I had some gorgeous Maltese tomatoes that needed no garnish. Yum!

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I¬†like making¬†stuffed courgettes, the possibilities are endless,¬†and I cannot understand why some people don’t appreciate the versatility of courgettes. So here I am, sticking up for the green vegetable, and presenting you with different ways to get them onto your plates! My go-to method is to stuff them with ricotta/cheese/parsley or sometimes minced meat, but this time I didn’t have either of those things in my fridge, so I opted to use what I already had.

You will need (2 portions):

1 round courgette per person

1 red bell pepper

1/2 a bulb of funnel (or according to taste)

1/2 cup spinach

2-4 sundried tomatoes

1/2 cup chopped cheddar or grated Parmesan (I used some chunks of Scamorza)

1 egg

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Trim the edges from your courgettes so that they can sit flat. Cut in half across the wider part.

Place in a deep pan with boiling water for about 20 minutes until soft. Fish them out and let them cool until they are cool enough to handle.

Preheat your oven to 180 C.

In the meantime the spinach, red bell pepper, sundried tomatoes, and fennel need to be chopped finely. Whisk the 2 eggs in a bowl and add all the ingredients, reserving some cheese for later, and add a pinch of salt & pepper to taste.

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Scoop out the insides of the courgettes, leaving a 1cm border all around, and being careful not to cut through the sides.

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Fill the courgettes with several spoonfuls of your mixture till the top and place in an oven-proof dish (a deep one is better as sometimes they will leak). Cook for about 30 minutes until they are browning at the top.

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