Parma ham wrapped pork

Preheat the oven to 180 degrees C. Cut the pork fillets in half and tie with butchers string to keep each cut evenly sized. Heat a pan and brown the fillets (using a little oil and some seasoning), then return them to the fridge to chill.

To make the Parmigiano-Reggiano cheese crisps, grate a mound of cheese onto some greaseproof paper and cook in the oven for about 10 minutes until the crisps have melted. Remove from the oven and curl each crisp around a wooden spoon whilst still hot, to the desired shape. Leave to cool.

Finely chop the shallots and gently fry with a small knob of butter. Cook until golden, add the breadcrumbs and mix well. Leave the mixture to cool.

Remove the chilled pork fillets from the fridge and remove the string. Cover the fillets with a thin layer of the onion mixture and wrap in two slices of Parma Ham so they look like a neat parcel. Put the fillets on a backing tray and place in the hot oven. Cook for about 20 minutes, until the pork is cooked through. Remove the pork from the oven and allow to rest for a few minutes before serving. Serve on a bed of steamed cabbage and roasted red peppers and top with the Parmigiano-Reggiano cheese crisps.