This is a great dinner party dish or something different for Sunday lunch.  I got this recipe from my lovely sister in law Valentina, who is a true foodie.

Ingredients (serves  four)

1 pork fillet

1 French Baguette

200-300gs thinly sliced Parma ham.

Olive oil

Sage

Oregano

Black pepper

Method

Roll the pork fillet in the ground black pepper and herbs, which need to be finely chopped if using fresh ones. Once the pork is coated in herbs, place it on a plate.

Now make a layer of Parma ham slices side by side, with a slight overlap, on Clingfilm as it helps rolling. Place the pork on top of the ham and roll it up. The pork should now be in a layer of ham.

Cut your baguette to the size of the pork fillet, leaving a couple of centimetres each side. Slice the baguette length ways on one side. Remove the soft middle and drizzle in plenty of olive oil, now put the pork inside the baguette firmly and close. Pour over more olive oil.

Wrap the pork filled baguette in more ham, so each slice overlaps the last. Tie the whole thing up, as best you can with some thick string  and place in a large roasting tin with a little oil on the bottom.

Roast in a pre-heated oven, at 180C for 40-45 mins. If you buy good quality pork, it is ok if it is still a little pink in the middle.

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