Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Pork and Hearts recipe prepared by Alison.

Serves 4

Prep time 3hrs 30min


600-800g pork fillet, cut into 4 pieces
200 ml red wine
1 onion
1 small carrot
2 pork hearts
4 sprigs thyme
1 small leek
1 small butternut squash
500 ml good quality stock
Salt and pepper


Preheat your over to 150ºC.
Place red wine, onion, carrot, thyme and hearts in a saucepan with a tablespoon of salt and enough water to cover. Heat on the stove, cover with a tight-fitting lid or tin foil and then transfer to the preheated oven.

Cook the hearts for about 2.5 – 3 hours, or until a knife goes through easily. Meanwhile heat up a griddle pan, cut the leek into 2 lengthwise and 8-10 cm strips horizontally.

Peel the butternut squash and cut into rounds 2-3cm thick. Place the vegetables on the griddle and cook on both sides until tender. Pour the stock into saucepan and reduce until it has the consistency of a sauce.

Once the hearts are done, season the pork fillets and fry on a high heat until brown on all sides, transfer to a preheated oven 180ºC and cook for 8-10 minutes until still slightly pink. Serve the fillets with the hearts straight away.