Spinach-Fetta Pork Involtini & Roast Potato

• Meanwhile, heat a large frying pan with a drizzle of olive oil over medium-high heat and cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl and set aside. • Finely chop garlic and baby spinach leaves. Peel and thinly slice orange into rounds. • To a medium bowl, add garlic, spinach, fetta cubes and the softened butter and mash with a fork to combine. Season with a pinch of salt and pepper. • In a second small bowl, combine lemon pepper seasoning and a drizzle of olive oil.

• Place your hand flat on top of pork loin steaks and slice through horizontally to make two thin steaks. • Place between two sheets of baking paper. Pound pork with a meat mallet or rolling pin until they are an even thickness, about 1cm. • Evenly rub the lemon pepper mixture over pork. • Spoon cheese mixture down the centre of pork. Roll pork up tightly and secure with toothpicks or cooking twine.

TIP: If you don't have toothpicks or twine, just be extra careful when you handle the pork. TIP: Cutting through the pork fat can be tricky, trim any visible fat caps.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add stuffed pork and cook, turning, until browned on the outsides, 1-2 minutes. • Transfer pork to a second lined oven tray and bake until cooked through, 8-10 minutes.

• Meanwhile, in a medium bowl, combine wholegrain mustard (see ingredients), the honey and a drizzle of vinegar and olive oil. Season with salt and pepper. • Add orange and mixed salad leaves, tossing to coat.