Prep/cooking time: 1 hour 15 minutes
2 pork fillets
1 large Bramley apple, peeled and diced
125g chopped California prunes
2 tsp freshly chopped thyme leaves
4 slices prosciutto
Preheat the oven to 200ºC/400ºF/Gas mark 6. Cut open the pork fillets lengthways, to enable you to stuff and re-roll them. Mix together the apple, prunes and thyme leaves and divide the mixture between the two open fillets. Roll each fillet up tightly to enclose the stuffing. Roll 2 slices of proscuitto around each one (if it feels like it will not hold together it can be secured with cocktail sticks).
Place the fillets in a roasting tin or oven-proof baking dish and roast for 35-40 minutes. Leave to rest before carving on the diagonal. Serve with steamed baby carrots and the juices from the pan.
Prep/cooking time: 45 minutes
500g potatoes, peeled and cut into chunks
300g celeriac, peeled and cut into chunks
6 tbsp olive oil
75g California diced prunes
3 ripe tomatoes, skinned, deseeded and diced
6-7 basil leaves, shredded
4 Halibut fillets
1 tbsp freshly chopped flat-leaf parsley
colourful sprouts or herbs to serve
Place the potatoes and celeriac in a large pan of boiling water and cook for 15-18 minutes, until tender. Meanwhile, heat 4 tbsp of the olive oil gently in a small pan. Take off the heat and stir in the diced prunes and tomatoes, along with the shredded basil leaves. Leave to stand. Heat the remaining oil in a frying pan and pan fry the John dory fillets for 5-6 minutes on either side, until cooked through.
While the fish is cooking, drain the potatoes and celeriac and mash together with the chopped parsley. Divide between four plates and place it in the centre in a ring shape. Top each ring of celeriac mash with a fillet of fish them spoon the concasse around the plate. Top with colourful sprouts or herbs and serve immediately.
For more information about the Californian Prunes head to www.califoniaprunes.co.uk.