2. Heat a 20cm non-stick pan over a medium heat. Add a little of the egg and
swirl it around to cover the base of the pan with a thin layer to make an omelette.
Once set, remove from the pan and set aside. Repeat with the remaining egg.
3. Place an omelette on a plate and spread with a little chutney. Place slices of pork down the middle, then top with cucumber and carrots and season to taste. Wrap and secure with a toothpick if necessary. Slice off the top at an angle. Repeat with the remaining omelettes and filling.
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