Date and Pistachio Stuffed Pork Fillet with Mashed Parsnips Green Beans

Ingredients

1. Preheat the oven to 180 C (356 F)
2. Chop the pistachios and dates into ½ cm pieces.
3. Peel/chop the potato and parsnip into 3cm chunks.
4. Top and tail the green beans.
5. To butterfly the pork fillet, slice the pork through the middle horizontally, cutting almost to the other side, then open it like a book.
6. Remove the sausage meat from the casing and discard the skin.

1. Bring two medium pots of lightly salted water to boil.
2. To make the stuffing for the pork, in a bowl, mix together the sausage meat, chopped pistachios/dates with a pinch of salt and pepper.
3. Place the butterflied pork fillet onto a board and spoon the sausage mixture down one side of the fillet and roll up the fillet closed with the seam underneath.
4. Place the fillet, seam-side down onto a lightly greased baking tray, sprinkle over a pinch of salt and pepper and cook in the oven for 20 minutes. Once cooked, remove from the oven and set aside to rest for 5 minutes.
5. Meanwhile, add the parsnip to one pot of boiling water. Once the parsnip has been cooking for 5 minutes, add the potatoes and continue to cook for 15 minutes until tender. Once cooked, drain and return to the pot with ½ tsp of butter, ½ tbsp of milk and a pinch of salt and pepper, then mash until smooth.
6. Add the green beans to the other pot of boiling water and boil for 5-8 minutes, then drain.
7. Serve the pork on a plate alongside the mash and green beans.