Rosemary & Garlic Pork Fillet

In a baking dish, layer the potato rounds. In a medium bowl, combine the chopped garlic, light thickened cream, milk, and chicken-style stock powder. Season with salt and pepper. Pour the cream mixture over the potato, then gently shake the dish to evenly distribute. Sprinkle with the grated Parmesan cheese. Cover with foil, then bake on the middle oven rack until the potato has softened, 40 minutes. Remove the foil, then return to the oven. Bake until golden and until easily pierced in the centre with a knife, 10 minutes.

When the potatoes have 30 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium pork fillet all over. When the oil is hot, cook the pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray.

Using a small, sharp knife, make eight slits all over the pork fillet. Push the garlic slices and rosemary sprigs into the slits. Drizzle the rosemary and garlic with olive oil to prevent burning. Arrange the baby carrots around the pork. Drizzle the carrots with olive oil, then season. Roast on the top oven rack for 15 minutes for medium, or until cooked to your liking. Remove the tray from the oven. Cover with foil to rest for 10 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

While the pork is resting, trim the green beans. Wash out the frying pan and return to a medium-high heat. Add the green beans and a splash of water and cook, tossing, until tender, 4-5 minutes. Season to taste.