Delicious - tender prosciutto pork and rhubarb with celeriac and cauliflower puree

Crisp salty prosciutto, tender garlicky-sage pork, tart rhubarb and celeriac and cauliflower puree. Hungry yet?

Trust Jamie Oliver to give us a simple, amazing recipe.

The pork is very flavoursome.

The celeriac and cauliflower puree was my addition! Jamie recommends potatoes, but I wanted something lighter. This puree is fantastic. Try it. For a weekend dinner, a dinner party, or if I was feeling gluttonous I would have added another couple of tablespoons of butter. It would also be delightful passed through a sieve to make it perfectly smooth. For a mid-week dinner all of this is unnecessary.

Serves 4 people

For the Pork and Rhubarb

2 pork fillets, trimmed

Large handful of fresh sage leaves

4 cloves of garlic

Salt and pepper, to taste

6 large (or 12 baby) rhubarb stalks, chopped into finger lengths

12 slices of prosciutto, thinly sliced

Olive oil

Bash up the garlic and a good pinch of salt of pepper in a mortar and pestle. Add the sage leaves and mash again. Add a good 4 tbsp of olive oil. Mix well. Mix with the pork in a plastic bag and massage well. Put in the refrigerator to marinate for 1 hour to 1 day. If you don't have the time, don't worry about the marinating.

Preheat the oven to 220C. Put the rhubarb into a baking tray and place the pork on top. Drape the prosciutto over the pork and drizzle with olive oil.

Wet and then scrunch up a piece of baking paper then lay it over the pork. Put in the oven and bake for 15 minutes. Remove the paper and bake for a further 15 minutes. Remove from the oven and let the pork rest for 5 minutes. Slice the pork into pieces and enjoy.

Celeriac and Cauliflower Puree

Fairly amazing side dish. Wow.

The lady in the shop thought this was fennel - so i decided to look up a celeriac on the internet...

Celeriac - (Apium graveolens rapaceum), also known as celery root, turnip-rooted celery, knob celery. A kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves. (thanks Wikipedia!)

This is probably enough for a side dish for up to 6 people

1 celeriac, peeled and chopped into 1cm dice

1/4 large cauliflower chopped into small pieces

1/2 cup milk

2 tbsp butter

1 tbsp olive oil

Salt and pepper to taste (a lot!)

Place the celeriac, cauliflower and milk in a large saucepan with a lid on. Bring the milk to the boil and then turn down the heat. Simmer gently until the celeriac and cauliflower are both tender and fragrant (10-15 minutes).

Pour into a food processor and blend until smooth. Add the butter and olive oil and blend more. Season generously with salt and pepper