Date and Pistachio Stuffed Pork Fillet

Next you need to butterfly the pork fillet - it’s easy! Slice along it lengthways to open it up like a book. Don’t slice all the way through though as the ‘spine’ of your book will hold both sides together.

Split the sausage lengthways and squeeze the meat into a bowl, discarding the skin. Add the chopped dates, the chopped pistachios and a pinch of salt and pepper. Mix it all together with your hands, don’t be afraid to get your hands sausagey!

Stuff the pork fillet by spreading the date mixture down one side of the opened fillet and folding over the other half. You need to leave a 2cm border at each end of the fillets and along the outside length so you are able to seal it. Once you’ve folded it over, the seam needs to be facing downwards.

Drizzle a little oil on a baking tray, put the pork on the tray, grind some pepper and salt on top of the pork and pop in your oven for 25 mins. Once the 25 mins are up, take the stuffed pork out of the oven and allow to rest for 5 mins.

Meanwhile, boil the parsnips for 20 mins. 5 mins into the parsnip cooking time, add in the potatoes. Tip: The parsnips and potatoes are cooked when you can easily stick a knife through them. Once 20 mins are up, drain them and put them back in their pot. Tip: Don’t throw away the water - you can use this to cook your green beans!

Around now your pork should be resting. Boil the green beans in the leftover parsnip water for 4 mins then drain. Add a pinch of salt and pepper, a tsp of butter and a tbsp of milk (if you have some) to the parsnip and potato and mash until it’s smooth.