Holy Ham Grenade of Antioch

This is what happens when you are looking for something entertaining to make and have some leftover minced pork. It's turned out so well that I thought I would share it here and I'm also looking to make a Christmas version - smoked Turkey, with a Brie and Cranberry center. Stay tuned. This recipe is a nod to Monty Python (https://www.youtube.com/watch?v=xOrgLj9lOwk) because I was feeling silly, which is not unusual if you know me...

The key is finding an onion big enough for your pork mince - try a green grocers and a big Spanish onion! It was also helped by using supermarket bought grated mozzarella, as it was easier to mould into a cheese core.

Note: This is not actually a grenade, and in no circumstances should be thrown (imagine the mess).

• 1 large Spanish onion
• 50 g grated mozzarella
• 200 g (or thereabouts) minced pork
• 1 tsp chopped fresh sage
• 1 tsp chopped fresh thyme
• 3 g salt
• 2 g black pepper
• 12 slices of smoked streaky bacon
• Cocktail sticks (for structural integrity)

• Slice the onion through its widest part, as per the pictures above, remove the core, leaving one or two outer layers (depending on thickness and preference)
• Form the sliced mozarrella into a ball, that will form the core
• Using the pork mince straight from the fridge, add in the sage, thyme, salt and pepper and mix thoroughly until you get a good bind
• Wrap the pork mince patty around the mozzarella core
• Place pork mince and mozarella core in the onion casing and top with the lid
• Using cocktail sticks at the top AND bottom, work around the onion, encasing it with bacon. Try to overlay the slices slightly so that you get a well covered ball
• Wrap in foil and cook in the oven for 45 mins at 180 c
• Remove foil and finish in the oven for 20 mins at 200 c