Feta Rolls

Finely mash the feta and mix with the eggs, olive oil, finely diced bell pepper and oregano until you have a firm, spreadable paste.

Lay the pork roulades flat and season both sides generously with salt, paprika powder, garlic and oregano.

Place about 1 heaped tablespoon of the feta mixture in the center of each roulade, roll up tightly and secure with roulade pins or toothpicks.

Heat olive oil in a pan, brown the roulades well on all sides and cook for about 15 minutes, turning occasionally.

Remove the roulades from the pan and keep warm. Deglaze the pan with about 500 ml of water and loosen the browned bits.

Add the "Brunch" paprika-chili spread to the pan and dissolve it in the hot liquid, then stir in the cream. Season with broth, salt, paprika and garlic and, if needed, thicken slightly.

Finally, stir in the 8-herb mix.

Return the roulades to the sauce and let them simmer gently for about 15 minutes.

To serve: white bread, rice, ribbon pasta or baked potatoes and a farmhouse salad go well with this.