# Soak the raisins in the dry sherry for a few hours or overnight to get a fuller flavour.
# Roll out each escallop on a lightly floured board, beat with a tenderiser mallet until they are a thin as possible.
# Grate the Katys White Lavender on a fine gauge blade. Spread each of the escalope with a layer of cheese and then sprinkle the raisins over the top evenly. Press the cheese and the raisins into the meat. Roll each escalope up and secure with a cocktail stick. Pan fry in the oil for 10-15 mins or until they are brown on all sides. Place in an ovenproof dish and keep warm.
# To make the glaze, pour the sherry into a frying pan and stir in the lavender mustard, bring up the heat and reduce the sauce until it thickens. Coat each escallop roll with a spoonful of sauce.
# Serve with new Potatoes and a fresh green salad.