Pork tenderloin wrapped in prosciutto and cooked in marsala with buttery savoy cabbage and chestnuts recipe Pinch of salt and pepper Approx 8 slices of prosciutto di Parma 500g/1lb pork tenderloin 200ml/7fl oz marsala For the cabbage 1 head of savoy cabbage, outer leaves discarded, remaining leaves removed from core 30g/1oz butter 1 garlic clove 100g/4oz cooked chestnuts Preheat the oven to 200C/400F/gas 6. In a pestle and mortar, bash the garlic clove and herbs together with a little pinch of salt until you have a rough paste. Add a good pinch of black pepper and a splash of oil, then put to one side for a moment. On a board, lay out the prosciutto, overlapping the edges a bit so that it is the same length as your piece of pork. Place the pork in the middle of the prosciutto and rub it all over with the herb paste. Don't worry if some of it falls off. Pull up the sides of the prosciutto and tuck it around itself so the pork is tightly wrapped. Secure with cooking string. Place a large casserole pan (or baking tray) that easily fits the pork (with a lid) over a medium heat and add a good splash of oil. When it's hot, brown the pork on each side for a minute or so until the prosciutto is golden. Be very careful when turning it over to avoid the prosciutto slipping. Season with a little pepper, then pour over the marsala and place the lid on top or cover in tin foil. Place in the oven for 30-35 minutes, removing the lid or foil for the last 10 minutes. Cover again and leave to rest while you prepare the cabbage. Meanwhile, bring a pan of salted water to the boil. Cut the thick stems out of the cabbage leaves and discard. Blanch the leaves in the boiling water for four minutes, then drain. Return the same pan to the heat and add the butter. Flatten the garlic clove with the back of a knife and add to the pan with the butter. When the garlic begins to soften, stir in the chestnuts and leave to cook for one minute before adding the drained cabbage. Season well, then add a splash of hot water and stir well. Cover with a lid and cook for another minute or so, until everything is lovely and soft. Remove the string from the pork, then slice it up and serve with cabbage and chestnuts, spooning the marsala sauce over everything.