- 3 small parsnips, trimmed
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g pork fillet (thick end)
- 85g gruyère cheese, preferably reserve
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 1 tbsp chopped fresh sage, plus six leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 2 knobs of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 small Cox's apples, cored and sliced
- ½ a small Savoy cabbage, cored and finely shredded
- small wine glass of dry white wine or cider
Preheat the oven to fan 160C/conventional180C/gas 4. Cut the parsnips in half widthways and the fatter ends into four so that all the pieces are roughly the same size. Put 2 tbsp of the oil in a small roasting tin, toss in the parsnips and roast for 20 minutes.
Meanwhile, cut the pork fillet in half to make two shorter pieces, then slice through each piece – but not all the way through – so you can open it like a book. Cut the cheese in two, put a slice on one half of each piece of pork and sprinkle with the chopped sage and season. Fold the pork over – closing the book – to sandwich the cheese, and tie together with string to make two parcels. Season the pork on both sides.
Heat the remaining tablespoon of oil with one knob of the butter in a frying pan until sizzling, then brown the pork for 2-3 minutes on each side.When the parsnips have had their 20 minutes cooking time, put the pork on top of them and return to the oven for 15 minutes.This will give you slightly pink pork – if you prefer it to be well done, cook it for 20-25 minutes.
While the pork is roasting, heat another knob of butter in a frying pan and fry the sage leaves for about 30 seconds until crisp, then put them on a plate.Now add the apples to the pan and cook over a fairly high heat until caramelized. Lift them out, then add the cabbage to the pan and stir fry until tender.
Spoon the cabbage onto two plates. Snip the string from the pork and discard. Put the pork on top of the cabbage, then arrange the parsnips and apples on either side. Put the roasting tin on high heat on the stove and tip in the wine or cider. Bubble for 3-4 minutes to reduce and then pour over the meat. Scatter the frizzled sage leaves on top and serve.