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Chiswick W4 1QP

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We would like to share a recipe with you every month using our seasonal produce.

Blythburgh Pork Tenderloin with Runner Beans and Gooseberries

Gooseberry Compote

  • 3kg fresh gooseberry
  • 3 old vanilla pods (pastry section)
  • 100ml water
  • 5 bay leaves
  • 6 sprigs thyme
  • 700g sugar
  • 1 star anise
  • Salt

In a pan heat up gooseberries, sugar, bay leaf, vanilla, star anise with the water. Reduce until water evaporates and mixture is thick about 20 min. This compote will keep well vacuum packed in the fridge and improve with age.

Mimosa Gooseberry Dressing

  • 10ml gooseberry compote
  • 20ml Mimosa dressing

Whisk together and season.

To Serve:

  • 180g pork tenderloin, cleaned, marinated in olive oil and chopped thyme.
  • 90g runner beans angle cut and cooked
  • 30g black forest ham cut into lardons and sautéed until crisp.
  • 20g red chard
  • 15g celery leaf
  • 5g chives, chopped finely

Sear the tenderloin in a hot pan then roast at 180*c for 3-4 minutes. Set aside to rest. Warm the runner beans in the microwave then mix with the black forest ham lardons, red chard and celery leaf dress with the mimosa gooseberry dressing. Put onto a plate, slice the pork tenderloin evenly and arrange on the side of the vegetables. Mix the chives with the mimosa gooseberry dressing and spoon over. Serve a sauceboat of gooseberry compote on the side.

Rodney's Recommendation

Recipe of the Month