Pork Pinwheel, Hazelnut Mayonnaise

Pork, Apple & Sage Pinwheel

A great alternative to a sausage roll – a blend of minced pork, apple and sage is spread over pastry and rolled up like a swiss roll! This is great served with homemade hazelnut mayonnaise.

The addition of a good crack of black pepper, freshly grated nutmeg and lemon and orange zest makes the filling for this pinwheel truly delicious and befitting of this time of year!

Pork Pinwheel, Hazelnut Mayonnaise
Serves 4


For the Pinwheel: 1 Block Puff Pastry, 800g Minced Pork, 4tbsp Breadcrumbs, 2tbsp Sage Leaves (Chopped), Zest 1 Orange, Zest 1 Lemon, 1 Apple (Finely Diced), 1 Red Onion (Finely Sliced), 1 1/2 tsp Grated Nutmeg, 1tsp Sea Salt, 3tsp Cracked Black Pepper

For the Mayonnaise: 1 Egg Yolk, 1tsp Dijon Mustard, 1tbsp White Wine Vinegar, 60ml Hazelnut Oil, 100ml Sunflower Oil, 1/4tsp Sea Salt


1) Pre heat the oven to 200c. Roll out the pastry to a sheet measuring around 7″x14″ and around 3mm thick. Combine the minced pork with all of the other pinwheel ingredients in a bowl and mix well until fully combined. Spread the mixture over the pastry, leaving a 1″ edge at one end and roll the pastry from narrow end to narrow end as you would a swiss roll.

2) Cut the pinwheel into 3/4″ slices and transfer these to a lined baking sheet and glaze with a little egg wash. Place the pinwheel in the oven and bake for around 25 minutes until the pastry is golden and filling cooked through.

3) Meanwhile make the mayonnaise. Place the egg yolk, dijon and white wine vinegar in a food processor and blitz. Whilst blitzing, slowly add the hazelnut oil and then the sunflower oil until exhausted and the mayonnaise is thick and has emulsified. Add the sea salt and blitz quickly to combine. Set aside.

4) Serve the slices of pinwheel with the hazelnut mayonnaise.



Parsnip Risotto

Parsnip Risotto

This recipe was scribbled down and adapted from another blog some time ago and never fails to impress.

Sweet and earthy parsnip is hit with a big kick of sage and parmesan.

Topping with a little mascarpone, fried croutons and fresh sage balances a delicious dish.

Parsnip Risotto
Serves 4


For the Risotto: 300g Carnaroli Rice, 30g Unsalted Butter, 1 Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Celery Stick (Finely Chopped), 3 Medium Parsnips (Peeled and Grated), 200ml Dry White Wine, Small Handful Sage Leaves (Finely Chopped), Small Handful Parsley (Chopped), 1 litre Light Vegetable Stock, 50g Grated Parmesan, 3tbsp Mascarpone, Freshly Cracked Black Pepper

To Finish: Croutons, Mascarpone, Fresh Sage Leaves


1) Heat the butter in a large casserole over a medium heat. Add the onion, garlic, celery and parsnip and sauté for 5 minutes until soft but not coloured. Add the risotto rice and combine with the other ingredients.

2) Turn up the heat and add the wine. Allow to reduce by half. Add the sage and fold to combine. Turn the heat down and gradually add the vegetable stock, allowing the rice to absorb in between, whilst stirring. Continue until the rice has cooked (just a little bite remaining) – around 20-30 minutes.

3) Once the rice is ready add the parsley, mascarpone, parmesan and a good amount of cracked black pepper. Cover and allow to stand for 5 minutes. Stir well to combine.

4) Serve with freshly fried croutons, mascarpone and fresh sage leaves.


Chestnut Tagliatelle

Chestnut Tagliatelle


Searching for a quick, comforting pasta recipe to cheer up these gloomy nights, my mind cast back to a recipe published in Gourmet Magazine a few years ago. Despite having since lost the recipe, I have racked my brains and identified the constituent ingredients.

This pasta dish is beautifully rich yet not heavy. Chestnuts are in abundance at this time of the year and pair perfectly with the crispy pancetta and sage. I guarantee everyone will love this quick dish.

Using a little of the pasta water in the sauce ensures it does not dry out – but be liberal as most will be absorbed by the pasta by the time it reaches the table!

Chestnut Tagliatelle
Serves 2

300g Fresh Tagliatelle
75g Cooked, Peeled and Crumbled Chestnuts
75g Diced Pancetta
Small Handful Chopped Sage
1 Small Onion Diced
Small Handful Chopped Parsley
1 tbsp Unsalted Butter
Small Handful Grated Parmesan
Juice 1/2 Lemon
Freshly Ground Black Pepper
1/2 – 1 Cup Reserved Pasta Cooking Water

1) Sauté the pancetta and onion in a large pan over a medium heat.
2) Meanwhile cook the pasta.
3) Whilst the pasta is cooking, finish the sauce. Combine the pancetta and onions with the sage, chestnuts, butter and lemon juice. Add the reserved pasta water. Keep warm over a low heat.
4) Once the pasta has cooked, drain and add to the pancetta mixture. Toss through with the parsley, parmesan and lots of freshly ground black pepper. Add a little extra pasta water if required.