Ingredients

• 400g pork fillet / tenderloin
• 1 large onion
• 14 slices parma ham (2 packs)
• 2 sausages, skin removed
• Small bunch fresh sage

• 30g fresh breadcrumbs

• 40g unsalted butter

• 2 garlic cloves
• 1 tbsp plain flour
• 150ml white wine
• 400ml double cream
• 2x 400g tin butter beans, drained and rinsed
• 260g young leaf spinach
• Parsley
• Squeeze lemon juice

Method

1. Heat the oven to 200c fan. Heat a glub of oil in large frying pan and add the pork. Fry for 3-4 minutes over a high heat to sear all over, then set the pork aside on a board. Leave the pan on the hob.
2. Lower the heat, then add a quarter of the onion and fry for 5 minutes iuntil it starts to soften.
3. Lay out the parma ham on a work surface, overlappying each piece, to make a rectangle the length of the pork.
4. Put the softened onion to one side to cool. Keep the frying pan for later.
5. Once the onion has cooled, mi with the sausagemeat, sage and breadcurmbs. Season with salt and pepper.
6. Slice the pork lengthways about three quarters of the way through, then open it out like a book. Top with the stuffing, then sandwich together, packing in the stuffing as best you can.
7. Put the prok on top of the ham, then wrap the ham around to enclose the pork and secure te stuffing.
8. Put the prok in a roasting tray, then roast for 20 minutes at 200c. (See step 10). After this turn the oven down to 180c and roast for a further 20 minutes, until a digital thermometer pushed into the thickest part reads 72-75c.
9. (Set aside to rest for 5 minutes, then slice.)
10. Once the prok has had half its cooking time, start the beans. Set the frying pan back on the heat and melt some butter. Add the onion and fry for 5 minutes. Add the garlic and flour then stir for 2-3 minutes. Add the wine then turn up the heat and simmer for 5 minutes to reduce the liquid. Add the cream and the butterbeans, then the spinach (in batches, stirring until it wilts). Season and add the parlsey and lemon.
11. Serve with fresh veg e.g. baby sweetcorn (microwave for 2 mins 30 secs).