Pork Fillet with Basil and Pine Nut Stuffing, crisp Courgette and Parmesan Rostis and Petit Fours are on Neven's menu this week This week Neven stays very close to home when he visits fellow Cavan man Michael Maguire in Virginia to get the lowdown on great pork for his main course of Pork Fillet with Basil and Pine Nut Stuffing:“This is based on a recipe that I first cooked at college”, says Neven. “I made it again a while ago and was reminded of how good it is! The meat really needs to be marinated overnight to get the best flavour.” To start, Neven makes beautifully crisp Courgette and Parmesan Rostis with a simple and delicious tomato dressing, accompanied by Mediterranean (gluten free) bread. And he finishes this week’s menu with Petit Fours to delight those of us with a sweet tooth!