Easy to make and delicious hot or cold

These tender little pork rolls wrapped in a bacon rasher are not much trouble to make, and cook in about half an hour in a hot oven. I like simple, bake-in-the oven dishes that don't require tending, leaving me time to organise the rest of the meal. The mixing and shaping of the rolls can be done ahead of time if that is more convenient. These pork rolls are full of flavour and unfailingly popular. The combination of sweet, tart and mellow tastes is especially good with bacon. The added bonus with these little rolls is that they look very appealing. Delicious cold the next day, they make excellent picnic fare. Serve simply with the salsa, a good bread and a salad.

Bacon-wrapped pork rolls with black bean and chilli salsa
800g trim pork mince
¾ cup fresh breadcrumbs
2 Tbsp fish sauce
3 Tbsp Thai sweet chilli sauce
1 small onion, finely chopped
1 small (150g) tart eating apple (Granny Smith is good) peeled, cored and finely chopped or grated
3 cloves garlic crushed
2 Tbsp grated, fresh ginger
1½ tsp Chinese five spice
¼ cup chopped fresh mint
8 rashers rindless streaky bacon (about 250g)

Line a large lipped baking tray with non-stick baking paper. Any fat or juices which seep from the rolls is contained in the tray. Combine all the ingredients, except for the bacon in a bowl and mix really well with your hands or a fork.

Divide the mixture into eight equal portions.

Shape each into a roll about 9cm long. Wrap each roll with a rasher of bacon and place on the prepared oven tray. (These can be refrigerated for several hours at this stage if convenient.

Bring to room temperature before cooking.)Bake in an oven preheated to 200degC for 25-30 minutes until golden.

Using a fish slice, lift the pork rolls from the oven tray and drain on paper towels. Transfer to a serving dish and serve with the salsa.

Serves 6-8.

Black bean and chilli salsa
1 Tbsp sunflower oil
1 tsp sesame oil
2 Tbsp soy sauce (I use Kikkoman)
1 clove garlic, crushed
2 tsp brown sugar
Zest of a lemon
3 Tbsp lemon juice
1Tbsp grated fresh ginger
½- ¾ tsp prepared chilli
¾ cup canned or cooked dried black beans, drained and rinsed
¼ cup finely chopped mint

Both the taste and texture of the salsa is magical with the pork. The salsa is also perfect to serve with most barbecued meat and chicken.

Combine all the ingredients except the black beans and mint in a screw-top jar. Shake well to mix. Refrigerate until needed. When ready to serve place the black beans in an attractive serving bowl, pour the salsa over the beans, add the mint and stir gently to combine.

Serve alongside the bacon-wrapped pork rolls.

Makes about of a cup.

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Winners
The winners of copies of Alison and Simon Holst's Gluten free baking (Hyndman) are: Ngaire Divers, Helen Pledger, Gwenda Livingstone, Anne Wilkinson, Kath Harrison, J. O'Callaghan, Jenni Mattingley, Gillian Budd and Helen Murphy.

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