Rosemary Butter Pork Fillet & Dauphinoise Potatoes

• Cook potato in the boiling water, over high heat, until just tender, 3-4 minutes. Drain. • In a baking dish, combine cream (see ingredients), chicken-style stock powder, half the garlic and a pinch of salt and pepper. • Add potato slices and arrange so they sit flat. Gently shake dish to cover with cream mixture. • Sprinkle with grated Parmesan cheese and season with pepper. Cover with foil, then bake on middle shelf until the potato has softened, 15 minutes. • Carefully remove foil, then bake until golden and centre can be easily pierced with a fork, a further 10 minutes.

• Meanwhile, arrange baby rainbow carrots on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Roast until golden and tender, 20-25 minutes.

• While the carrots are roasting, heat a large frying pan over high heat with a drizzle of olive oil. Season tenderised pork fillet with salt and pepper and cook, turning, until browned all over, 4 minutes. • Transfer to a second lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 10 minutes.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. Season to taste, then transfer to a bowl. • Return the frying pan to medium heat with the butter, rosemary and remaining garlic. Cook until fragrant and foaming, 1-2 minutes.