Ingredients

Ingredients For the pork escalope

• 6 basil leaves

• 150g/5½oz pork fillet, flattened out using a meat mallet

• 30g/1oz Somerset brie, or similar soft cheese

• salt and freshly ground black pepper

• 100g/3½oz plain flour, sifted

• 2 free-range eggs, beaten

• 100g/3½oz fresh breadcrumbs

• 1 tbsp olive oil

For the fondant potatoes

• 30g/1oz butter

• 2 tbsp olive oil

• 2 sprigs fresh thyme, leaves stripped

• 1 clove garlic, crushed

• ½ large potato, peeled, sliced in ½cm/¼in rounds

For the wild mushroom sauce

• 2 tsp butter

• 1 clove garlic, crushed

• ½ onion, finely chopped

• 100g/3½oz wild mushrooms, roughly chopped

• 150ml/5fl oz double cream

• salt and freshly ground black pepper

Description

Recipe Uses 6 Basil Leaves, 150g/5½oz Pork Fillet, Flattened Out Using A Meat Mallet, 30g/1oz Somerset Brie, Or Similar Soft Cheese, Salt And Freshly...

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