1. Place the pork fillet on a board then use a knife to cut it down the centre, but not all the way through. Slice the foie gras into a long 3cm thick piece and place this down the centre of the pork. Arrange the slices of ham on the work surface, overlapping them so they form a 30x15cm oblong. Place the pork fillet in the middle of the ham, then roll up to enclose the fois gras. Use string to tie the pork at regular intervals. Cut the fillet in half.

2. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Heat the oil in a frying pan, add the pork fillet and cook for 6-8 mins, turning occasionally until browned on all sides. Transfer the pork to a roasting tin and roast for 15 mins or until cooked through.

3. Meanwhile, add the wine and mustard to the frying pan and simmer for 2-3 mins until reduced by half. Stir in the crème fraiche and simmer again until reduced. Season to taste and keep warm.

4. To serve, slice the pork and arrange on a plate with the pasta, spoon a little sauce over each and garnish.