Stuffed Pork Fillet & Colcannon

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50g Irish pork steak (fillet)

600g potatoes, peeled and roughly chopped

600g white cabbage, very thinly shredded

50g sun-dried tomatoes

75g low fat mozzarella cheese, thinly sliced

4 spring onions finely chopped

fresh basil leaves

100ml low fat milk

1 tbsp swiss vegetable bouillon or vegetable stock cube

salt and pepper

wooden cocktail sticks

With a sharp knife cut the pork steak half way through along its length.

Cover with some cling film and flatten the fillet.

Place basil leaves, sun-dried tomatoes, mozzarella in the middle and fold close with the help of cocktail sticks.

Spray some oil on a piece of tinfoil, wrap the pork carefully and close the end to create a parcel.

Place on oven tray and cook in 200°C oven for 30 minutes.

For the colcannon, place the potatoes in a saucepan and cover with water. Bring to the boil.

Add the bouillon and shredded cabbage and simmer for 15- 20 minutes until soft.

Drain the cooked vegetables and place in a bowl.

Add milk, salt and pepper and spring onions and mash well.

Serve with 3 slices of pork fillet per portion.