Ingredients: (Serves 3) 

1 pork steak (approx. 450g/1 lb)

6 back rashers

Olive oil

Stuffing:

2 tbsp olive oil

1 clove garlic, crushed

40g/1½ oz pine nuts

1 tsp oregano

2-3 tbsp breadcrumbs

Salt, pepper 

Method:

1. For the stuffing heat the olive oil in a small pan and fry the garlic for a few seconds.

2. Add pine nuts and fry over a moderate heat until they are golden. Then take off the heat and leave to cool.

3. Put the pine nuts in a food processor with breadcrumbs and oregano and buzz until chopped very fine.

4. Preheat the oven to 200°C/fan 180°C and foil line a roasting tin.

5. Trim any fatty bits off the pork steak, slit it down the length and open it out for the stuffing.

6. Pile the stuffing on top of the pork steak, then draw the sides of the steak to close over the stuffing.

7. Pierce 3-4 cocktail sticks straight through the top edges, just to hold it steady.

8. Roll the rashers round the pork steak with each one overlapping the other, removing the cocktail sticks if necessary.

9. Lift onto the roasting tin and drizzle olive oil on top.

10. Close the foil and roast in the oven for about 20 mins, then open the foil.

11. Carefully pour off and save any juices (for gravy) and roast for another 10-15 mins until the rashers are crispy and the pork is cooked through.

12. Leave to stand for 5 mins before slicing and serve with gravy.