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Stuffed marinated pork fillets on the Weber (for 2)

For the marinade:

* 1 clove garlic, crushed

* 15ml soy sauce

* 15 ml dry sherry

* 5g ginger, chopped

* 15g brown sugar

* 25ml olive oil

* 5 g chilli paste

For the pork:

* 1 small pork filet

* Plenty of fresh sage leaves

* One “just ripe” pear (Packhams Pride are good as they have a fairly robust texture, even when ripe)

* Couple of tablespoons of late harvest wine

* Oil or butter

Mix the marinade and marinate pork for at least 2 hours, but preferably overnight so that the flavours can develop. Pat fillet dry and split down the length. Peel the pear, cut in half, remove core and slice lengthwise into 5mm slices. Cover one side of fillet with sage leaves, and lay pear slices on sage leaves. Drizzle with wine. Close the fillet and tie with string or secure with small metal skewers. Season with salt and pepper, brush with melted butter and cook in a closed Weber (or similar kettle barbecue) over an indirect fire for about 30 minutes or until done. The more adventurous may also want to add some soaked wood chips to their fire to give the pork a delicious smoky taste.