Peel the potatoes and cut into cubes a little larger than a dice. Wash and then dry them.

Place in a large sauté pan and cover with the cold oil. Add the rosemary to the potatoes and oil.

Place over a medium heat and slowly cook; they will take about 20–25 minutes, and as the potatoes cook slowly they will start to brown. Stir occasionally and look after the heat.

Meanwhile, for the pork, remove the fatty silverskin from the fillet by running your knife between the silverskin and pork flesh.

Divide the pork fillet into 4 portions. Turn the escalopes on their ends and place each between 2 sheets of baking parchment. Bash with a meat tenderiser or rolling pin.

Lay the escalopes out on a board and top each with a few sage leaves. Lay a slice of Parma ham on top of each escalope, then fold the ham around the escalope to enclose over the sides and make a parcel.

In a heavy-based pan, heat the oil to a shimmer then, keeping the heat high, add the parcels sage-side down and season with pepper across the top.

Add the flour across the top and cook for about 2 minutes until well coloured, then turn and colour well on the other side.

Remove the rosemary from the potatoes, then drain the potatoes on kitchen paper. Season with salt and lemon juice and sprinkle over the parsley.

Remove the pork from the pan and leave to rest. To the same pan, add the butter and chopped sage. Season with black pepper and a squeeze of lemon juice, and stir in the white wine.

Let it boil to cook off the alcohol. Place the pork escalopes back in the pan to combine with the wine sauce.

Arrange the pork over the crispy potatoes on a platter and pour over a little of the sauce; the rest can be served on the side. Garnish with the halved lemon.