Pork loin eye wrapped in pesto and marrow crust. Served with black pudding dauphinoise potatoes and buttered purple sprouting broccoli

Crust.

220g bread crumbs

50g pine nuts

large bunch of basil

50g parmesan

100ml olive oil

2 garlic cloves

150g beef marrow

Mix all the ingredients in a food processor apart from the breadcrumbs. In a bowl mix the breadcrumbs with the pesto mix. Between two sheets of grease proof roll out a rectangle shape ready to roll around your pork.

black pudding dauphinoise potatoes.

750g potatoes, peeled and placed in a bowl of cold water to prevent them from browning (Russet, King Edward, Maris Piper or Desiree)

300g black pudding

3 cloves garlic puréed or fine grated

500ml double cream

Sprig of thyme (leafs only)

salt and freshly ground black pepper