Warm pork fillet salad with seared pears and blue cheese

1.Preheat the oven to 190°C. Trim excess fat off the pork fillets and wrap each one in 3 slices of ham or bacon. Arrange in the centre of a shallow roasting tray lined with baking paper.

2.Slice kūmara into 5mm rounds and tear kale from its tough stems. Toss kūmara with 2 Tbsp olive oil and a little sea salt, then arrange around the pork. Bake for about 15 minutes, then add the kale and cook for a further 5 minutes until kūmara is golden and tender, and pork is cooked through (it should be firm but with some give when squeezed). Rest pork for at least 5 minutes before slicing.

3.Heat butter in a frying pan and sauté the pear slices with the maple syrup and fennel seeds until pears are caramelised and tender.

4.Pour balsamic, ¼ cup olive oil and honey into a jar, season and shake well.

5.Serve sliced pork on the golden kūmara with a few kale leaves, then top with the warm pears and a few slices of blue cheese. Drizzle with any pear juices and balsamic dressing.