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Season the pork fillet with salt and pepper, heat up the oil in a frying pan and quickly seal the meat. Lightly colour all over. Remove and allow to cool.
Cut the chicken breast into small pieces, place in a food processor with a little salt and pepper and an egg white. Process until smooth adding a little cream to whiten and thin out the mixture.
Chop the mushrooms and sage and carefully mix into the chicken.
Lay a piece of cling film out on your work surface. Spread with the mousse; lay on this a layer of spinach then the pork fillet. Gradually roll up, wrapping the mousse all around the pork fillet. Double wrap with more cling film, it should resemble a rather fat sausage.
Bring a pan of water to the boil then simmer and place the pork into the lightly simmering water. Cook for about 18 minutes. Remove the pan from the heat and allow the meat to rest.
Cook the potatoes in boiling water until just cooked, drain and place on a baking tray. Split the potatoes in half but do not cut all the way through as for baked potatoes. Put a knob of cream cheese into each slit season with salt and pepper and bake in the oven at 200C for about 10 minutes.
Slice the tops off the tomatoes and scoop out the insides with a melon ball scoop. Keep for soup or discard.
Cook the spinach in a little butter with a sprinkle of nutmeg and crushed garlic.
Warm the tomatoes through in the oven for five minutes, remove and fill into the tomatoes.
To serve Arrange the potatoes on the plates with a tomato filled with spinach on each also and slice the pork into three slices for each person and place next to the tomato. Whip up a sauce with the red wine and chicken stock with a drop of gravy browning and perhaps a dash of the cream if there is any left. Spoon the sauce over part of the meat.
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