Pork and apricot crumble parcels

These nifty pork parcels from Luke Tipping are slightly tricky to put together, but once you get the hang of them you'll want to make them again and again! Pork and apricot is an exquisite combination, but use dried apple if you prefer.

First published in 2015
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Apricot stuffing


Heat the olive oil and butter in a pan over a low-medium heat. Add the onions and garlic and cook until soft but not coloured. Remove the pan from the heat and pour the contents into a bowl
Add the breadcrumbs, sausage meat, egg, parsley and chopped apricots, mixing well to combine
Cut away any excess fat from the pork steak and place inside a resealable bag. Tenderise the meat by beating with a meat mallet or rolling pin. Repeat with the other 3 and set aside
On a clean surface, roll out a piece of cling film and cut to form a square. Cut the bacon rashers in half lengthways to make 8 strips then lay 2 strips of bacon to form a cross on top of the cling film
Place a sage leaf in the middle of each cross. Arrange the pork steak across the bacon
Roll a golf ball-sized piece of the stuffing mixture between your hands and place on top of the pork
Pull the 4 corners of the cling film together so the bacon rashers meet in the middle. Pull the cling film tight. Repeat this process to make another 3 pork parcels
Turn over each parcel to hold the bacon underneath, then store in the fridge for half an hour to set
Preheat the oven to 170˚C/gas mark 3
Remove the parcels from the fridge and carefully remove all the cling film. Place on a baking tray and cook for 30-45 minutes until cooked through
Once cooked, remove from the oven and serve with your choice of seasonal greens, mash or roasted vegetables
First published in 2015
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Luke describes his style as ‘very natural, very seasonal and free flowing’

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