Pork, Rosti & Red cabbage

Slice the pork fillet into chunks and finely chop the sage leaves and garlic. Place all in a bowl together with several glugs of olive oil and leave to marinade for 1hr.

Finely shred the red cabbage and finely chop the onion. Melt a knob of butter over a low heat and soften the onion. Add the red cabbage and cook for 2/3 minutes. Turn off heat and leave to fuse.

Grate the potatoes and sponge out the moisture by wrapping the grated potato in a clean tea towel and wringing tightly.

Add the dry potato to a bowel with the beaten egg and season well. Flatten out to form two discs and dry fry each until golden. Place in a heated oven until ready to serve.

Heat a frying pan until very hot and fry the pork fillets until crisp on the outside and just cooked in the centre. Wrap in foil.

Add the single cream to the red cabbage and heat through.

Finally fry the dry cured ham until crisp. Serve, with the pork fillets topped with the crispy ham.