This Morning recipes

Preparation

1. Preheat the oven to 200'. Trim the pork fillet and split lengthways, without cutting it right through. Open the fillet out flat and season generously with black pepper.  Then cover with cling film before gently bashing out the sides with the smooth end of a meat mallet or rolling pin.

2. Spread the pesto over the pork fillet and then scatter the mozzarella down the middle and season lightly with salt. Arrange the slices of Parma ham in a slightly overlapping layer on the work surface.  The close up the pork fillets to enclose the filling completely and wrap with the Parma ham. Tie loosely with kitchen strings at 2.5cm intervals and arrange in a roasting tin, seam-side down.

3. Cover with foil and bake for 15 minutes, then remove the foil and cook for another 25-30 minutes or until the pork is cooked through and the Parma ham is crispy. Remove from the oven and leave to rest in a warm place for 5 minutes.

4. Meanwhile, prepare the Spinach. Heat a large heavy based pan and add fistfuls of the washed spinach, adding another as one wilts down. Cook for 1 minute, then tip into a colander and gently press out all the excess moisture

5. Heat the olive oil in the pan and then add drained spinach.  Season to taste. Toss until heated through. Carve the Parma-wrapped pork slices and arrange on warmed plates with the wilted spinach.  Spoon over the pan juices to serve.