The combination of sweet apricots and spicy chilli in this pork stuffing is tantalising
1. Place the dried apricots in bowl and cover with alcohol.
2. Finely chop the rosemary and crush the garlic. Mix the rosemary and garlic together in a bowl and add oil. Add the pork fillets, making sure the meat is covered with the marinade.
3. Let the meat marinate for 2-24 hours.
4. Drain the apricots and finely chop the chilli. Mix the apricots and chilli together.
5. Butterfly the pork fillet and spread the apricot mixture evenly in the centre, making sure to not overstuff the fillet. The sides should be able to touch.
6. Tear off a strip of aluminium foil about four inches longer than the fillet, place parma ham side by side on the foil, and place the stuffed fillet on foil.
7. Starting from the edges, roll the fillet until it's completely covered in foil, then tightly roll fillet in foil and twist the ends in opposite directions so that it resembles a sausage.
8. Place on a baking tray and cook for 20 minutes in 180°c oven.
9. After 20 minutes remove the foil and cook until done, which will be about another 10-15 minutes.
10. For a vegetarian option, cut a small butternut squash into two portions. Scoop out the insides and drizzle with oil. Cook in a 180°c oven until the inside is tender. Mix 1 cup of cooked rice with mango salsa, season and place inside squash.
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