Pork Roast with Dried Fruit served with creamy Garlic Mash and Honey Vegetables

In a small pot, put the mixed vegetables in and put them to the side.

Peel and dice potatoes making sure they are all a similar size and place in a large saucepan, season with sea salt.

Soak apricots in boiling water for 10 minutes or until plump and soft, then drain.

Lightly fry onion until brown and mix with fruit.

Cut a lengthways slit ¾ way through each fillet.

Divide the mixture evenly between the two fillets and press into each; wrap in bacon and tie with kitchen twine.

Preheat oven to 180°C.

Cover the potatoes and vegetables with boiling water

Seal all over in a moderate/hot frying pan, then bake for 20 minutes.

Bring the water to a boil over moderate/high heat. Reduce the heat and cook on a tolling boil for 8 to 10 minutes or until tender.

Meanwhile, heat the milk and the garlic in a saucepan over moderate heat until simmering. Remove from heat and set aside.

Drain the potatoes and mash. Gradually add the hot milk and parmesan, stirring to combine. Let stand for 5 minutes so the mixture thickens, then serve.