Seal the pork fillet whole as is and cook half way through, remove from heat and brush with mustard. Blend the corn flakes and herbs in a processor leaving chunky flakes and stick to the mustard on the pork fillet. Finish in the oven until cooked through. Sauté the quartered shallots in butter until browned, add the sugar and keep tossing. Pour in the port, bring to the boil than add the wine and reduce by half. Slice the zucchini and mushrooms season and grill on a griddle pan. Peel and dice the potatoes, boil until well softened and drain. Meanwhile chop the artichokes and sauté in butter on low heat with the garlic, before browning add the potatoes, crush and season well.

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