PORK is one of those unusual meats that you either love or hate.

If you love it, you'll have pork in any form. But if you've written it off as "too dry" or "tough", you could have your mind changed with this succulent recipe from TV celebrity chef Antony Worrall Thompson.

The bearded one has created a new booklet of ideas for pork, bacon and ham carrying the British Meat Quality Standard Mark.

You can receive a free copy of "New Pork Recipe Ideas" if you ring 01908-609821. But in the meantime, here's delicious-sounding Pork Saltimbocca to try out.

Pork Saltimbocca

Serves 4

Ingredients:

4 lean pork escalopes, pounded thin (approx 0.5cm/ inch thick)

8 thin slices of traditional smoked ham

100g Mozzarella cheese, cut into 8 thin slices

16 sage leaves, finely chopped

20ml/2 dessertspoonsful Parmesan cheese, grated

30ml/2 tablespoons oil

150ml/ pint dry white wine

25g/1oz butter

salt and ground black pepper

Top each escalope with a slice of ham, followed by two slices of Mozzarella, a sprinkling of sage and Parmesan cheese. Top with the remaining slices of ham.

Heat 1 tablespoon of the oil in a non-stick frying pan and fry two of the pork escalopes, plain side down, for 4-5 minutes over a medium heat. Turn the pork over and cook, ham side down, for a further 5-7 minutes until thoroughly cooked.

Remove from the pan and keep warm. Repeat this exercise with the remaining oil and pork escalopes. Remove and keep warm.

In the same pan, add the remaining sage and the dry white wine. Over a fierce heat boil the sauce for 2 minutes, add the butter and whisk until blended, then season to taste.

To serve, pour the sauce over the pork and serve immediately with a leaf salad and tomatoes.