Preparation time: 15 minutes
Cooking time: 15-20 minutes

2 tbsp olive oil
1 onion, chopped
50g chopped no-soak apricots
1 (100g) pack watercress, chopped
50g fresh wholemeal breadcrumbs
2 tbsp pine nuts
zest and juice 1 small orange
8 small thin pork escalopes
100ml dry white wine
3 tomatoes, chopped
pappardellle and watercress noodles (see cooks tip)

Heat 1tbsp of the oil in a frying pan, add the onion and sauté for 2 mins. Remove from the heat and stir in the apricots, watercress and cook for 1 min. remove from the heat and stir in the breadcrumbs and pine nuts, along with the orange zest and juice. Mix well.

Place the pork on a work surface and cover with clear film. Lightly bash with the end of a rolling pin until the pork is all the same thickness - about 3mm. Uncover, top with the stuffing mixture, dividing it equally amongst the pork and spreading it all over. Roll up each fillet enclosing the filling to make a neat foil. Secure with cocktail sticks.

Wipe out the frying pan, heat the remaining oil then add the pork rolls. Cook over a medium heat for 5 mins, turning occasionally until the rolls are browned on all sides. Add the wine and tomatoes and bring to the boil. Cover and simmer for 5mins, then remove the lid and simmer for a further 5 mins until the sauce has reduced and the pork is tender. Simmer for 2 mins. Stir in the tomatoes then cover the pan and cook for 5mins. Season the sauce to taste before serving.

Cook's tip:

Perk up plain old pasta by stirring a packet of washed watercress into cooked drained pasta with a little olive oil. cover the pan for 1 min until the leaves are slightly wilted, then serve - bellissimo!