**Pork fillet stuffed with sage and chestnut

Preheat the oven to 190. in a frying pan, heat a good knob of butter and 1 tb olive oil and gently fry 1 small red onion, finely chopped for 5 mins. Add 1 garlic clove, crushed, 1 tb chopped fresh sage and 40g vacuum packed cooked chestnuts, roughly chopped and cook for a few mins.

Add the onion and chestnut mixture to a bowl with 25g fresh breadcrumbs. Season and mix well. take 450g pork fillet (1 large or 2 smaller halves), make an incision along the lengths and stuff with the chestnut mixture. Tie with string, at intervals, along the length of the pork fillet.

Heat 2 tb olive oil in a large ovenproof frying pan, brown the pork on all sides, then transfer to the oven and cook for 15-20mins. Rest for 10 mins. Fry some sage leaves in butter until crisp. Slice the pork and garnish with the crispy sage leaves.