Nick Nairn’s Parma Ham Rolled Pork Fillet with Apple Gravy

Trim the pork fillet of any fat and sinew. Lay the Parma ham out on a sheet of cling film on a board, sprinkle over the thyme leaves. Place the pork fillet on top, level with the top off the Parma ham. Wrap into a tight tube shape using clingfilm to keep it all together. Now twist the end of the cling film like a cracker, starting at the narrow end so you end with an even tube. Twist the ends of the cling film so it’s very tight – the narrow end should have compacted into the tube so that it’s even all the way along. Leave overnight in the fridge.

The next day, unwrap the pork. When you’re ready to cook, heat the oil in an oven-proof pan on the hob, add the pork and colour on all sides. Now place into a preheated 180C oven for 6-8 minutes only. Don’t overcook it. It will be a little pink, but this is fine. Remove to rest for a couple of minutes.

For the apples, scoop out the flesh with a melon baller or solferino scoop (like a melon baller but smaller). Tip out any oil from the pork pan and heat, add the apples and the stock and a little cider. Boil until reduced, scraping any crispy bits from the pan as these are full of flavour. Keep warm.

Serve the heated pork, sliced thickly, on hot plates with your favourite potatoes and veg and a little gravy with the apple balls arranged around.