(Serves 20

• 1 pork fillet
• 300g savoy cabbage, shredded
• 500g celeriac, peeled and diced
• 50g onion
• 15g garlic
• 500ml milk
• 100g butter
• 100ml cream
• small piece of cinnamon
• 2 cloves
• 1 bayleaf
• sprig of thyme
• 250g chopped carrots
• 250g chopped Spanish onion
• 250g chopped celery
• 2 tbsp salted butter
• 1 chopped apple
• 6 cups good quality red wine
• 1 cup port
• 2 cups veal stock
• 2 sprigs of thyme

For the rub

• 100g Parma ham, thinly sliced
• 200g mixed sliced mushrooms

Dry the Parma ham and mushrooms in a 65°C oven. When totally dry grind in a coffee blender and mix together.

Clean the pork fillets and trim tail and head; rub with the Parma ham mixture, pan-fry on both sides in butter and roast in a hot oven on a trivet for 10 to 12 minutes. Leave to rest.

To make the jus

Sauté the onions, carrots, celery, apple and thyme until golden. Deglaze the pan with the red wine, simmer, add the port and reduce by half. Add the veal stock, lower the heat and reduce to one cup (approximately 30 minutes).

To make the celeriac purée

Put the diced celeriac in a saucepan with milk, onion, thyme, cloves, bay leaves, and garlic. Simmer on a low heat until well cooked and when soft remove from the milk leaving the onion. Blend with the cream and butter and season to taste.

Sauté the cabbage with some garlic in butter until wilted, season to taste and place on one side of the plate. Heat the celeriac purée and place a large spoonful parallel to the cabbage, with the back of the spoon run through the purée to flatten it for effect.

Carve the pork between four and put on the cabbage. Serve with some of the warm juice around the plate.