It's fair to say that 2007 is already disappearing quickly, hard to believe that we are approaching late February already. While the evenings are starting to stretch, I see we are jinxing ourselves already by asking each other are we going to get a good summer this year. We still have a cold snap in the air even on a bright day and given that we got snow last March, we are far from out of the woods yet.

With that in mind, we should still be looking at dishes which are warming and substantial, especially for the evening meal. I have just launched the New Menus both Lunch and Dinner up here at Paddy Browns and we have a gem of a dish using Local Pork with a warming and creamy Dijon and Wholegrain Mustard sauce, why not try it

INGREDIENTS

Pork Fillet with a Creamy Dijon & Wholegrain Mustard Sauce

Serves 4

Ingredients

2 thick pork fillets (12 oz/350 g each after trimming)

1 large egg

1 heaped dessertspoon wholegrain mustard

1 heaped dessertspoon Dijon mustard

2 cloves garlic, peeled

1/2 oz (10 g) fresh curly parsley

4 heaped tablespoons fresh white breadcrumbs

Salt and freshly milled black pepper

For the sauce:

1 dessertspoon wholegrain mustard

1 dessertspoon Dijon mustard

1 tablespoon crème fraîche

1/2 oz (10 g) butter

1 medium onion, finely chopped

11 fl oz (310 ml) dry white wine

METHOD

Pre-heat the oven to gas mark 5, 375°F (190°C)

Trim the excess fat and sinew from the pork fillets. Then, in a small bowl, beat the egg together with the 2 mustards and pour it into an oblong dish, which is at least 1 inch (2.5 cm) deep and as long as the pork fillets.

Next, chop the garlic and parsley (in a mini-chopper or processor, if you have one); add the breadcrumbs and a seasoning of salt and pepper, whiz for a couple of seconds, then spread them out on to another oblong dish (the same size as above).

Now roll the pork fillets in the egg mixture first, until they are very well coated. Then lift them out of the egg mixture, letting the excess egg drip back into the dish, and lay them in the crumb mixture. Turn the fillets over in the crumbs until they are evenly coated and there are almost no loose crumbs left in the dish.

After that, transfer them to the greased baking tray and roast the fillets in the pre-heated oven for 30 minutes. This will give you pork that is still slightly pink in the middle. If you prefer it more well done, cook it for a further 10 minutes. (If you are preparing the pork a couple of hours in advance, just cover it with clingfilm and keep it in the fridge till needed but allow it to come back to room temperature before cooking.)

Meanwhile, for the sauce, heat the butter in a small saucepan and cook the onion in it on a medium heat for about 10 minutes until softened and golden brown. Then add the white wine, turn up the heat and boil for 10 minutes to reduce slightly, before adding the crème fraîche and mustards, then simmer gently for a further 10 minutes. When the pork is cooked, let it rest in a warm place for about 10 minutes before carving into slices and serving with the sauce.