Recipe: Medallion of local pork tenderloin

CLAUDE Paillet is looking forward to an addition to his busy life but assures those around him that some things will not change. Speaking on the eve of the opening of the refurbished Nags Head at Great Missenden, where he is executive head chef, he sticks to his belief in local ingredients, including those for his guest recipe, specifically that the pork tenderloin should come from Micklefield Hall Farm, Sarratt.Few are likely to argue with his views. In the past three years, Claude has twice been named the top pub chef in the country by Publican magazine for his work at the Bricklayers Arms in Flaunden, where his English traditional and French fusion cooking has won that pub recognition as one of Hertfordshire's top places to eat.Things, he says, will be similar at the Nags Head, which dates from the 15th century and is now owned by the same people, the Michaels family, as own the Bricklayers Arms.'I shall make a point of sourcing most of the menu locally and ensure it includes the freshest organic produce possible,' he adds. 'It will consist of favourites such as eggs meurette, pan fried foie gras with grilled apples and a sherry jus; mixed and wild mushroom feuillette, best end of local lamb and local venison. 'We can also smoke meat and fish on the premises, so they will be included, and there will be an extensive and award-winning wine list as well as local ales to suit all budgets and tastes.'Medallion of local pork tenderloin wrapped in smoked bacon with confit of pork belly and a cider jus (serves 4)

Ingredients600g pork fillet (also known as tenderloin)8 thin slices smoked bacon250g pork belly250g pork fat (lard)Sea salt, cracked black pepper, mixed herbs or fresh thymeSausage stringlitre ciderlitre of veal stock or brown chicken stock Method1. Two days before cooking, cover pork belly with fresh thyme or dry mixed herbs, sprinkle handful of sea salt and cracked black pepper. Leave in lower part of fridge for 24 hours.2. The following day, wash it with cold water. Cover in a dish with the melted lard and cook for 4 hours in an oven at 130C, leave to dry in a strainer within a bowl. Use the lard for another time.3. On day three, wrap fillet of pork in smoked bacon and tie up with string. Cut pork belly in large cubes and start cooking in a non-stick pan at a very low temperature starting on the skin side, turning regularly. In the meantime, brush the wrapped pork fillet with lard, season and place in a dish at 180C for 30 mins, turning regularly.

For the jus4. Reduce cider by half by simmering and add litre of veal stock or brown chicken stock and reduce again by half.5. Add one spoon of cornflour with cold water and add to your juice to thicken it; slice the pork fillet in thin slices and present on a plate or dish with the crispy confit pork belly and a spoon of cider jus.

To serve6. The recipe is complemented and served with a puree of root vegetables - cook the peeled vegetables in cream (use milk for a lighter version, but cream is recommended) with salt and white pepper and a clove of garlic, and blend in a processor. Season further as required.Get the tasteThe Nags HeadLondon Road, Little Kingshill, Great Missenden HP16 0DG01494 862945