4 British pork boneless loin steaks, trimmed of fat
4 Parma ham slices
4 tbsp porcini mushroom paste
60 g Taleggio (or similar) cheese, grated
7.5 g fresh thyme
2 tbsp oil
(1 kg Désirée potatoes, scrubbed and roughly chopped)
butter to add to swede when mashing
500 g leeks, washed, trimmed and thickly sliced
100 g young-leaf spinach, washed
1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Put the pork loin steaks between two sheets of cling film and bash with a rolling pin until they're 1cm thick. Remove from the clingfilm.
2. Lay each slice of ham on to a board, put a pork loin steak on top of each one and spread each of them with a tablespoon of the mushroom paste, then a quarter of the cheese and a sprinkling of thyme leaves (reserve a good pinch of thyme leaves for the leeks). Roll each one up and then secure with a cocktail stick if needed.