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Mushroom-stuffed pork fillet with roasted carrots and Hasselback celeriac

Prep time: 20 mins

● Cook time: 1 hour 15 mins

● Cals per portion: 475

SERVES 4

● 2 slices smoked streaky bacon, roughly chopped

● 250g chestnut mushrooms

● 2 sprigs of thyme, leaves picked and finely chopped

● 1 sprig of sage, leaves picked and finely chopped

● 1 garlic clove, peeled and finely chopped

● 1 tbsp soy sauce

● 1 x 450g tenderloin pork fillet

● 5 slices Parma ham (about 60g)

● 1 tbsp olive oil

● 4 medium carrots, peeled and sliced lengthways into 1cm strips

● 1 red onion, peeled and very finely sliced

● 1 tbsp balsamic vinegar

● 1 tbsp plain flour

● 500ml vegetable stock

● 1 tbsp Worcestershire sauce

● Salt and pepper

HASSELBACK CELERIAC

● 1kg celeriac, peeled and cut into large chunks (each the size of a medium potato)

● 1 tbsp plain flour

● 1 tbsp olive oil

● 5g fresh thyme, leaves picked

● 6 garlic cloves, peeled and crushed PREHEAT the oven to 200c/fan 180c/ gas 6. You will also need some butcher’s string. Take each chunk of celeriac and slice it carefully at 2mm intervals along one side, but only cutting halfway through — in the same way you would a Hasselback potato. Place all the celeriac in a saucepan, cover with water, add a generous pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain and set aside for about 5 minutes to dry out. Scatter the flour over the cooked celeriac and shake gently to coat. Place 1 tablespoon of olive oil and a generous pinch of salt and pepper in a roasting dish and heat in the oven for about 3 minutes. Very carefully remove the roasting dish from the oven and gently tip the celeriac into the dish, along with the thyme and garlic. Use a spoon to turn the celeriac in the oil so that everything is coated. Return to the oven and roast for 45-50 minutes, until golden and crisp, turning once or twice. Meanwhile, to make the stuffing for the pork, place the bacon pieces in a saucepan over a low heat and fry gently for 5 minutes. Place the mushrooms in a food processor and pulse until they are very finely chopped. Transfer to the saucepan with the bacon and add the herbs, garlic and soy sauce. Sauté everything, stirring regularly, for about 10-15 minutes. Remove from the heat and set aside to cool a little. Place the pork on a flat surface and slice in half lengthways, making sure not to cut all the way through. Open the fillet out, place a piece of cling film over the top and flatten with a rolling pin, until the meat is about 2cm thick and a rectangular shape. Lay the Parma ham out on a large piece of baking paper or cling film so that it is roughly the same size as the piece of pork, then place the pork on top. Spread the stuffing all over the meat and, using the baking paper or cling film to help you, roll the pork up tightly. Tie to secure with some butcher’s string 3 or 4 times along the length of the pork, discarding the baking paper or cling film. Place ½ tablespoon of the olive oil in an ovenproof casserole dish over a medium heat and fry the pork fillet on all sides to brown the Parma ham. Remove from the heat. Coat the carrots with the remaining oil, season with salt and pepper and place in the casserole dish with the pork. Transfer to the oven and cook for 45 minutes. Remove from the oven and take the pork and carrots out of the dish, setting them aside to keep warm. To make some gravy, add the sliced onion to the dish, along with a few tablespoons of water, and sauté over a medium heat until softened. Add more water if you need to. Add the balsamic vinegar and fry for a few minutes. Stir in the flour and cook for 1 minute, then pour in the vegetable stock and Worcestershire sauce. Simmer for about 10 minutes and season to taste. When ready to serve, slice the pork fillet into 8 pieces and serve with the carrots, roasted celeriac and red onion gravy.