Ingredients

• 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
• 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
• 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

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the pork escalope
• place 3 of the basil leaves on the flattened pork
• place the brie on top of the leaves and cover with the other 3 leaves. Roll the pork around the brie and basil and season well with salt and freshly ground black pepper. Wrap tightly in clingfilm and refrigerate for five minutes.
• Unwrap the pork and discard the clingfilm. Roll the pork in the flour
• then in the beaten eggs and then in the breadcrumbs. Squeeze the pork gently with your hands to secure the breadcrumbs.
• Heat a dash of olive oil in a frying pan and fry the pork for two minutes on each side
• then roast in the oven for ten minutes or until completely cooked through. Remove from the oven and slice in half on the diagonal.
• To make the fondant potatoes
• put all the ingredients except the potato in a ovenproof frying pan and heat until the butter has melted and is starting to foam. Add the potato rounds and fry on each side for two minutes
• then place in the oven to roast for fifteen minutes. Remove from the oven
• drain on kitchen towels and keep warm until needed.
• To make the wild mushroom sauce
• melt the butter in a small frying pan. Add the garlic and onion and sauté gently until softened. Add the mushrooms
• cream
• salt and freshly ground black pepper and cook gently for 5 minutes.
• To serve
• pour the mushroom sauce onto a plate
• place the pork escalope on top and serve with the fondant potatoes.