50g (2oz) mozzarella cheese or similar, thickly sliced into 4
8 fresh sage leaves
4 slices Parma style ham or streaky bacon
1. Preheat oven to gas 4, 180ºC, fan 160ºC. Place an empty baking tray in oven to heat through.
2. Place the pork steaks on a board, and with a sharp knife carefully make a slit horizontally into the non-fat edge of the pork. Continue until you have created a shallow pocket to stuff.
3. Take a slice of cheese and two sage leaves and push into the pocket. Season and wrap each steak in a slice of ham or bacon.
Recipe from an original idea here
The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi. Fry sage leaves with liver or kidneys, or try dipping them into a light batter and deep-frying - they can be used to garnish dishes or eaten as a snack.
Words and picture about sage taken from here
All the best Jan