Kentish pork stuffed with pistachios and dates, wrapped in prosciutto served with seasonal green beans, dauphinoise potatoes, home grown roasted tomatoes and a brandy sauce.

Maisie Barrett

Maisie Barrett from Invicta Grammar School in Maidstone 2018 entrant

Having family roast dinners at the weekend with Kentish, locally sourced meat, inspired me to cook this meal.


Firstly place 3 slices of prosciutto onto cling film.
Place the meat on the prosciutto on the cling film.
Bash the meat out onto a work surface until roughly 1cm thick
crush the pistachios and finely chop the dates
Put the pistachios and dates in a line down the middle of the pork.
Take the shortest side of sling film and pull it to roll over the meat until it has rolled completely.
Put it on a plate and leave it to rest in the fridge for 40 minutes.
For the dauphinoise potatoes peel and finely chop the potatoes
Place in boiling water for 15 minutes until soft.
Drain the potatoes and put in circle dishes
In a saucepan on a low heat, mix double cream, Milk and garlic cloves for 5 minutes.
Poor this on top of the potatoes.
Put in the oven for another 10 minutes.
Put the meat in the oven for 35 minutes
For the brandy sauce fry shallots until soft and then add brandy. Leave to burn off for 2 minutes and then add the double cream and mustard.
Cut the end of the green beans and boil for 5 minutes until soft.
Place tomatoes not a frying pan and fry for 5 minutes.
Take potatoes out of the oven and serve on the plate.
Drain green beans and put on the plate.
Take out and cut the meat into slices.
Serve the meat along with the beans, tomatoes and potatoes and finally pour on the brandy sauce.


Prosciutto- 4 slices
Dates- 10
Green beans- 50g
Jacket Potatoes- 1
Double cream- 400ml
Garlic clove- 1
Cherry Tomatoes- 8
Brandy- 2tbsp
Shallots- 1
Dijon mustard- 2tsp