John Torode and Lisa Faulkner served up a tasty pork fillet wrapped in Parma ham with crispy rosemary potatoes on John and Lisa Weekend Kitchen.

The ingredients are: 450g pork fillet tenderloin, 8 whole sage leaves, plus 1 tbsp chopped sage, 4 slices of Parma ham or prosciutto, A little olive oil, 1 tbsp plain flour, 50g butter, Juice of ½ lemon, Small glug of white wine, salt and freshly ground black pepper and 2 lemons, halved, to garnish.

For the potatoes: 1kg Cyprus potatoes or similar, 1.5 litres vegetable oil, 2 large rosemary sprigs, Juice of ½ lemon and Handful of chopped parsley.

See recipes by John and Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.