Name: Roast Pork Stuffed with Apricots
Yield: Serves 6–8
Ingredients: 2 tsp caster sugar; 1 tsp red onion, roughly chopped; 25 g butter; plain flour, for dusting; 2 tsp garlic cloves; 70 g wild rocket or other salad leaves; juice of ½ lemon; sea salt and freshly ground black pepper; 150 ml double cream; 2 tbsp chopped marjoram or 1 tbsp dried oregano; 2 tbsp olive oil, plus extra for oiling; 3 tsp coriander seeds, ground to a powder; 240 ml water; 180 g lean pork mince; 675 g fresh apricots, stones removed and roughly chopped

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

In northern climates apricots are often picked too soon, making them tasteless – but don’t give up – an intensity of flavour is magically achieved by cooking, making them delicious in savoury dishes as well as sweet.

Ingredients

25 g butter
675 g fresh apricots, stones removed and roughly chopped
2

Main course

Method

Heat the butter in a frying pan over a medium heat, add half the apricots and the garlic and, while stirring, cook for about 5 minutes, or until the apricots are soft and mushy. Stir in the sugar, turn out onto a plate and leave to cool.

Preheat the oven to 180°C/Gas mark 4 and