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Pork with black pudding & roasted rhubarb
- 2 pork fillets , about 350g/12oz each
- 250g black pudding , skinned and cut into slices
- 12 thin rashers streaky bacon
- 1 tbsp olive oil
- 1 tbsp clear honey
- 300g rhubarb , cut into 5cm lengths on the diagonal
- 200ml vegetable stock
- 2 rounded tbsp crme frache
Directions:View on BBC Good Food
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