Roast Udale Pork Loin with Fennel Jam and Marmite Mayonnaise By Jamie May @ Hand and Flowers, Marlow.

By Jamie May @ Hand and Flowers, Marlow

Jamie May has been Head Chef at Tom Kerridge's two-Michelin-starred the Hand & Flowers in Marlow, Buckinghamshire since May 2019. His creativity, vision and passion for food encompasses everything that we do at the Hand & Flowers said Tom on Jamie’s appointment.

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Method

Step 1 - Pork Loin

Remove from the fridge  30minutes before cooking. Cook in a 220c oven until the core temperature of the loin reaches 35-40c, allow to rest for 20-30 minutes depending on size.

Carve and serve 

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Step 2 - Fennel Jam

Put the fennel, onion, Bramley apple, apple juice, sugar, fennel seeds and wine vinegar, into a heavy-based saucepan and bring to the boil, then lower the heat and simmer slowly for 1-1 1/2 hours until the mixture is reduced and thickened to a sticky, jam-like consistency. Remove from the heat and set aside.

Warm the fennel jam and stir in the sliced Granny Smith apple just before serving.

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Step 3 - Marmite Mayonnaise

Place all ingredients apart from the oil into a robot coupe and slowly add the oil until you have your mayonnaise, check for seasoning.

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© Jamie May 2021

For more information on Jamie and The Hand & Flowers, Marlow visit: www.thehandandflowers.co.uk

Ingredients:

Fennel Jam

• 150g trimmed fennel, finely sliced

• 50g inion, peeled & finely sliced

• 15g Bramley apple, peeled, cored and finely sliced

• 100ml apple juice

• 15g soft dark brown sugar

• 2g fennel seeds

• 1tbsp white wine vinegar

Marmite Mayonnaise:

• 45g pasteurised egg yolk

• 10g lemon juice

• 50g marmite 

• 250g vegetable oil

• Pinch of salt