125g Katy's White Lavender
6 Pork cutlets
50ml Dry Sherry
30ml Olive Oil
60ml Dry Sherry
2tsp Lavender Mustard
Soak the raisins in the dry sherry for a few hours or over night to get a fuller flavour.
Roll out each escallop on a lightly floured board, beat with a tenderiser mallet until they are as thin as possible.
Grate the Katy's White Lavender on a fine gauge blade. Spread each of the escallops with a layer of cheese, then sprinkle the raisins over the top evenly. Press the cheese and the raisins into the meat. Roll each of the escallops up and secure with cocktail sticks. Pan fry for 10 to 15 minutes, brown on all sides. Place in an over proof dish and keep warm.
To make the glaze, pour the sherry into the frying pan and stir in the lavender mustard, bring up the heat and reduce the sauce until it thickens. Coat each escallop roll with a spoonful of the sauce.
Serve with new potatoes and a fresh green salad.