Serves 4

For the potatoes:

700g baby potatoes

Water

4 sprigs sage

Salt and Freshly ground black pepper

1 Tbs olive oil

50g parmesan cheese, finely grated

For the pork:

2 pork fillets

2 tsp dried sage

Salt and pepper

2 Tbs olive oil

1 onion, sliced

1 Tbs fennel seeds

2 Tbs Huletts white sugar

250ml Winemakers Reserve Chardonnay

2 Tbs wholegrain mustard

250g Lancewood cultured cream

15g fresh parsley, chopped

Preheat oven to 200C

Place the potatoes into a pot, then cover with cold water.

Add 2 sprigs of sage and a generous pinch of salt, then boil until the potatoes are cooked through and tender.

Once cool to the touch, press each potato flat with the palm of your hands then place into a roasting tin.

Tear the remaining sage, then scatter on top of the potatoes.

Season with pepper, drizzle with olive oil then sprinkle on the parmesan and toss well.

Roast in the oven for 30 minutes or until then potatoes are golden brown and crispy around the edges.

Slice the pork fillets into medallions, then season with the dried sage, salt and pepper.

Heat oil in a pan, then brown the pork on both sides until golden. Remove from the pan and set aside.

In the same pan, add the onions, fennel seeds and sugar, then sauté until the onions have softened and are golden.

Add the wine, stock and mustard, then bring to the boil.  Return the pork to the pan and simmer until the pork is cooked through.

Remove from the heat, then stir in the cultured cream and parsley.

Season to taste.