Rosemary & Garlic Pork Fillet

• In a medium bowl, combine chopped garlic, light cooking cream, the milk and chicken-style stock powder. Season with salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour cream mixture over potato, then gently shake dish to coat potato. • Sprinkle with Parmesan cheese. Cover tightly with foil, then bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and when the centre can be easily pierced with a fork, 10-12 minutes.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Season premium pork fillet all over. • When oil is hot, cook 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 garlic slices and rosemary sprigs into the slits. Drizzle rosemary and garlic with olive oil to prevent burning. • Arrange carrots around pork. Drizzle carrots with olive oil, then season. • Roast on the top rack for 15 minutes for medium, or until pork is cooked to your liking. • Remove tray from oven. Cover with foil to rest for 10 minutes.

• While the pork is resting, trim green beans. • Wash out frying pan, then return to medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Season to taste.