Instructions: Gently fry off the potato wedges in olive oil in a roasting tin, then allow them to cool slightly. Place the potato wedges in a roasting dish and drizzle with olive oil and mix well with the fresh rosemary sprigs. Roast in an oven preheated to 220 C/425 F/gas mark 6. Roast for 30-40 minutes.

Remove the silver skin along the top of the pork. Take the slices of Parma ham and lay them out, side by side. Lay some bay leaves along the ham and place the pork on top and season with black pepper. Fold over the ham, into a sort of pork roll. Whilst cooking, the Parma ham wil act as a sort of basting, the pork will stay moist and the ham will go crunchy.

Drizzle some olive oil and sage leaves into a heated non-stick pan with the pork. Allow the pork to fry off and brown the ham. Once the meat has been sealed and the ham has changed colour, place the pork into a hot oven with the potatoes, to cook for 15-20 minutes.

Take it out of the pan and put it to one side. De-glaze the pan with white wine, scraping the bottom with a wooden spoon to loosen the juices. Add the mustard, Worcester sauce and Tabasco. Let the sauce simmer off a minute or so. Add in the cream and season well.

Slice the pork and cook it through in the mustard sauce. Serve hot with the rosemary potato wedges and blanched green beans.

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