Luke Tipping's pork and apricot crumble parcels recipe

Method

1. Set a pan over a medium-low heat and add the oil and butter. When hot, add the garlic and onions and sweat until soft but are without colour. Take the pan off the heat and transfer the contents to a mixing bowl.
2. Add the sausage meat, egg, breadcrumbs, apricots and parsley and mix well until all of the ingredients are incorporated.
3. Trim any excess fat from the pork steaks and place each one in a re-sealable bag. Tenderise and flatten the meat a little by bashing with a meat mallet or rolling pin – the kids will have great fun with this step, just make sure they watch their fingers!
4. Roll out a sheet of cling film over a clean work surface and cut into a square. Cut each bacon rasher in half lengthways to make 8 strips. Then lay 2 rashers of bacon down on top of the cling film to form a cross.
5. Pop a sage leaf in the middle of the cross and lay the flattened pork steak over the bacon.
6. Get the little ones to wash their hands and roll out a golf ball-sized ball of stuffing mixture. Place the stuffing on top of the steak.
7. Bring the 4 corners of the cling film together so that the bacon rashers meet and twist to pull the balls firmly in place. Repeat these steps to make the rest of the pork parcels.
8. Turn the parcels over to hold the bacon underneath and then refrigerate for 30 minutes to set.
9. Preheat the oven to Gas Mark 3, 170°C, fan 150°C.
10. Once set, remove from the fridge and carefully peel off the cling film. Set the parcels on a baking tray and cook for 30-45 minutes – a metal skewer inserted into the parcels should come out hot when they are cooked.
11. Remove the parcels from the oven and serve with your favourite seasonal greens, roast veg or mash.

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