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Great British Bake Off finalist Andrew Smyth shares two Christmas canapé recipes

Andrew Smyth, a former contestant on Great British Bake Off, with his pork Christmas canapés

SINCE hitting the headlines on Great British Bake Off two years ago, Co Down man Andrew Smyth has been combining his passion for cooking with his day job as an engineer.

As if that weren't enough, the Holywood GBBO finalist is now promoting pork from his native Northern Ireland in the run-up to Christmas, a time of year he's particularly looking forward to.

“I love cooking, especially at Christmas, as there's no better time to enjoy food with your friends and family," he says.

Andrew has whipped up these two Christmas canapés for us to try at home. They're quick and easy to make, an added bonus being that Northern Ireland assured origin pork "is among the best and tastiest in the world" according to Andrew.

:: Andrew Smyth is a brand ambassador for the Northern Ireland Pork and Bacon Forum; visit NIPork's Facebook or Instagram page for more of Andrew's recipes.

PORK MINCE AND CRANBERRY SLIDERS

300g Northern Ireland pork mince

cranberry sauce

sage

parsley

1 onion, diced

mini buns

rocket

cheese

Method

Combine the pork mince, sage, parsley, salt, pepper and onion in a mixing bowl. Shape into quarter-inch sliders (like mini-burgers). Place each in a pan on a medium heat and cook for two minutes each side.

Place a slice of cheese on each slider, until it melts. Spread cranberry sauce on one side of bun, rocket on the other. Place slider into bun and serve immediately.

PORK TENDERLOIN, MOZZARELLA, TOMATO AND BASIL CROSTINI

1 x Northern Ireland pork tenderloin

crusty baguette

mozzarella balls

1 x tomato

olive oil

basil leaves

Salt and pepper

Method

Rub the pork with salt, pepper and olive oil. Brown all over in a pan on high heat.

Remove from the pan and cook in a roasting dish in a preheated oven at 200C for 18-20 minutes.

Meanwhile, prepare the other ingredients: slice the tomato, mozzarella and crusty bread and tear the basil leaves.

When the pork is cooked through, allow it to rest for five to 10 minutes; then slice and assemble with the other ingredients. Top with a drizzle of olive oil and serve.

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