Pork, Rosti & Red cabbage

Method

• step 1

  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.

• step 2

  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.

• step 3

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

• step 4

  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.

• step 5

  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.

• step 6

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

• step 7

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