• Text size
  • Send this article to a friend
  • Print this article

Geoffrey Smeddle's recipes

Roast fillet of pork cooked in rosemary butter with crackling, hazelnuts and rosemary potatoes

Custom byline text: 

Serves 4

5 large sticks or stalks of rosemary

2 small pork fillets, trimmed of sinew

4 large and firm waxy potatoes

4 cloves of garlic

1 piece of pork skin, about 15cm x 20cm