Vegetable, slices pork and bocconcini lasagne

For serves 4

Ingredients:

4 large fresh lasagne sheets
1/3 cup basil pesto
2 tablespoons extra-virgin olive oil
2 small (300g each) eggplant, cut into 1cm-thick rounds
2 (150g each) zucchini, thinly sliced diagonally
olive oil cooking spray
8 thin slices pork
3 tomatoes, sliced
8 (240g) baby bocconcini cheese, drained, sliced

preparation:

1. Cut each lasagne sheet into 3 even rectangles. Cook sheets, in batches, in a large saucepan of boiling water for 2 to 3 minutes or until just tender (do not stir lasagne sheets in water, as they will break). Using a large slotted spoon or spatula, carefully remove sheets from pan. Drain. Rinse under cold water. Set aside.
2. Combine pesto and oil in a bowl. Season with salt and pepper. Set aside.
3. Preheat a barbecue plate or chargrill on medium-high heat. Spray eggplant and zucchini on both sides with oil. Cook for 2 minutes each side or until golden. Remove to a plate. Cook pancetta for 1 to 2 minutes each side or until golden. Remove to a plate.
4. Place 1 lasagne sheet on each plate. Divide half the eggplant, zucchini, pancetta, tomatoes and bocconcini between sheets. Drizzle with one-third of the pesto mixture. Repeat, finishing with 1 lasagne sheet. Top with remaining pesto mixture. Season with salt and pepper. Serve.

Roast pork fillet with mascarpone sauce

For serves 4

Ingredients:

1 rosemary sprig, plus extra to serve
2 garlic cloves, sliced
1/3 cup (80ml) olive oil
2 large pork fillets (about 450g each), halved, thin end trimmed off
20g unsalted butter
2 red apples, cored, cut into wedges
150ml dry white wine
100g mascarpone
Blanched thin green beans and fried diced potatoes, to serve

Preparation:

1. Preheat the oven to 190°C.
2. Roughly chop the rosemary sprig and place in a bowl with the garlic and 2 tablespoons of the olive oil. Add the pork fillets and rub the mixture well into the meat. Set aside for 10 minutes.
3. Heat 1 tablespoon of the remaining olive oil and the butter in a large ovenproof frypan over medium heat.
4. Add the apple wedges and cook for 1-2 minutes or until golden on both sides. Remove and set aside.
5. Increase heat to high, then add the remaining oil. When hot, cook the pork fillets, turning to brown well on all sides. Return the apples wedges to the pan and transfer pan to the oven, then cook for about 15 minutes or until the pork is cooked through but still moist.
6. Remove the pork fillets and apples wedges from the pan and set aside. Place the pan over medium heat. Add the dry white wine and simmer until the wine has reduced by half. Add the mascarpone and cook, stirring, for a further minute.
7. To serve, place some of the blanched green beans on a plate and top with a few apple wedges. Slice the pork fillets and place on top. Drizzle with the mascarpone sauce and garnish with a small extra rosemary sprig.