Prosciutto Crudo Rolled Pork Fillet with Apple Gravy

Trim the pork fillet of any fat and sinew.

Lay out a sheet of cling film on a board and sprinkle the thyme leaves over it.

Place the pork fillet on top of the cling film, making sure it is level with the top of the Prosciutto Crudo.

Wrap the pork fillet into a tight tube shape using the cling film to keep everything together.

Twist the ends of the cling film to make the tube very tight, starting at the narrow end and working your way to the other end.

Make sure the narrow end is compacted into the tube so that it is even all the way along.

Place the wrapped pork in the fridge overnight.

The next day, unwrap the pork.

When you are ready to cook, heat some oil in an oven-proof pan on the stove.

Add the pork to the pan and cook it until it is browned on all sides.

Preheat the oven to 180C and place the pan with the pork in it into the oven for 6-8 minutes.

Do not overcook it. The pork should be a little pink, which is fine.

Remove the pan from the oven and let the pork rest for a couple of minutes.

For the apples, use a melon baller or solferino scoop to scoop out the flesh.

Remove any oil from the pork pan and heat it again. Add the apples and the stock and a little cider.

Boil the mixture until it is reduced, scraping any crispy bits from the pan as these are full of flavor. Keep the mixture warm.

Slice the pork thickly and serve it on hot plates with your favorite potatoes and vegetables and a little gravy.

Arrange the apple balls around the pork.