These are so delicious and can be stuffed with all sorts of vegetables. It’s a bit of a faff to make but well worth it. You can use beef fillet although that’s a bit pricey and pork is just as good, as long as it’s fillet so that it’s tender. I’ve used breadcrumbs in my stuffing but these are optional and actually they are juicier without the breadcrumbs in the filling, just add more mozzarella cheese.

Ingredients:

• Pork fillet (tenderloin), sliced into 2cm thick medallions
• 1 courgette, cut into really teeny, mini cubes
• A handful of bread crumbs
• A handful of parmesan
• Grated mozzarella
• Salt and pepper to taste

Method:

1. Pre-heat the oven to 200°C
2. Chop the courgette into little, tiny cubes and fry in a little olive oil with a sprinkling of salt until nicely softened and browned
3. Cut the pork into 2cm slices and bash them flat with a meat mullet or rolling pin in between some cling film
4. Add the bread crumbs and parmesan to the courgette and mix together
5. Place a spoonful of the courgette and bread crumb mixture in the middle of the flattened pork fillet
6. Add a bit of mozzarella on top
7. Roll the fillet up like a cigar, keeping the mixture in the middle, and place the fillet in an oven proof dish (use a toothpick to close if necessary)
8. When you have placed all of the little involtini in the oven proof dish, sprinkle some seasoning over the meat
9. I had some left over courgette and crumb mixture so I placed this on top of the meat with some mozzarella so that it melts and has a crumbly crust
10. Cook in the pre-heated oven for 15 – 20 minutes until the cheese has melted and the meat is cooked through.