PORK, HERB AND CHEESE INVOLTINI WITH EASY PAN SAUCE

This easy, southern Italian classic is rich and hearty for a perfect winter meal, but also impressive enough for the next time you’re entertaining.

Preparation time 20 mins Cooking time 20 mins Serves 4

400g pork loin, cut into 8 slices Sea-salt flakes and freshly ground

black pepper, to season

1 bunch sage

1 bunch flat-leaf parsley, very finely

chopped

1 bunch thyme, very finely chopped,

plus extra leaves, to serve

1 cup breadcrumbs

1”/•2 cup parmesan cheese 4 free-range egg yolks

8 thin slices panceƒa

1 cup plain flour

1 Tbsp extra virgin olive oil

125g unsalted buƒer 2 cups dry white wine

Mashed potato and roasted tomatoes,

to serve

STEP 1 One at a time, put pork slices between sheets of freezer plastic and mallet until 3mm thick. Season lightly. Set 8 large sage leaves aside, then finely chop remainder. Put in a large bowl with parsley, thyme, breadcrumbs, parmesan and yolks, then mix well to make a paste. STEP 2 Arrange pork on a board and top each one with a slice of pancea. Put a large spoon of filling on the near edge of each slice, fold in the sides and then roll up. Put a sage leaf on each. Secure with kitchen string and dust with flour, shaking off excess.

STEP 3 Heat oil and half the buer in a large frying pan on medium-high heat and cook pork rolls until well browned. Add wine and simmer, basting occasionally, until just firm to touch. Remove pork, then whisk in remaining buer. Serve pork and roasted tomatoes on a bed of mashed potato, with pan sauce ladled over, sprinkled with extra thyme.