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Stuffed loin of pork with basil and ratatouille
Fruit and vegetables
2 cloves of
garlic
, crushed
1 tsp chopped
basil
2 tbsp
parsley
, chopped
2 tbsp
basil
, chopped
1 tsp
garlic
, chopped
1 medium
onion
, finely chopped
½ red
pepper
, finely diced
½ yellow
pepper
, finely diced
6
plum
tomatoes, peeled
2 cloves
garlic
, finely chopped
sprig of fresh
thyme
, or about ½tsp dried
thyme
2 medium
courgettes
, cut into 1cm/0.5in dice
1
aubergine
, cut into 1cm/0.5in dice
Cooking ingredients
1 tsp
sugar
salt and freshly ground
black pepper
2 tbsp
pine nuts
, toasted
1 tbsp
vegetable oil
120ml/4fl oz light
olive oil
salt
Dairy, eggs and chilled
2 tbsp
butter
Meat, fish and poultry
1kg/2lb 3oz boneless loin of
pork
, skin removed
200g/7oz
sausage
meat
Back to recipe
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