James Martin served up a tasty BBQ pork with prunes, Armagnac and caramelized onions for Ray Mears on James Martin’s Saturday Morning.
The ingredients are: 250g pork fillet sliced, 15ml olive oil, Salt and pepper, 15g butter, 50ml Armagnac, masala or brandy, 100ml double cream, 100ml veal jus, 100g prune stoned and sliced, 100g wild mushrooms and Few sprigs of chervil chopped.
For the onions: 100g baby onions, 25g butter, 25g caster sugar and Splash of water.
See recipes by James in his book titled: Home Comforts available from Amazon now.
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