These tenderloin pork fillets are a very lean cut so do remember that they cook fast. Pork and prunes might strike you as an unusual combination but, believe me, they are a great pair for a dinner party. The sweetness and stickiness of the prunes works really well with the salty flavour of the pork. I particularly like Agen prunes from the Lot et Garonne in France. They are big jumbo prunes and ideal for this meal. Instead of prunes, you could also try dried cranberries as they have that nice tartness.

The pear and amaretti cheesecake is baked so there is a little more work but it is well worth it. I first tasted this flavour combination at a cafe in France and came home determined to recreate it. This is the result and I think you will like it. It also works well with peaches or nectarines. It is best served at room temperature.

Happy cooking

Pear & amaretti cheesecake

Serves eight to 10

For the base:

150g (5oz) digestive biscuits

50g (2oz) amaretti biscuits

75g (3oz) butter, melted, plus extra for greasing

For the cheesecake:

350g (12oz) cream cheese

75g (3oz) caster sugar

Finely grated rind of 1 lemon

4 medium eggs, lightly beaten

For the pears:

400g (14oz) can pear halves or 4 very ripe soft pears, peeled and cored

Icing sugar, to dust

1 Preheat the oven to 170oC (325oF/ gas mark three. Line the bottom and sides of a 20cm (8in) loose-bottomed round cake tin with parchment paper. Blitz the digestives and amaretti to a fine breadcrumb mixture and then mix together with the melted butter. Tip into the buttered tin and use the back of a wooden spoon or an angled palette knife to really push the biscuit base down hard and compact and up the sides of the tin, creating a crust.

2 If using canned pears, drain them well in a colander and then pat until very dry with kitchen. Arrange the pear halves on top of the crust. Put the cream cheese in a large bowl with the caster sugar and lemon rind and mix together with a wooden spoon or sturdy plastic spatula. Add the eggs and stir to just combine. Be careful not to overbeat or you’ll end up with lots of bubbles.

3 Carefully pour over the pears, spreading it out evenly so it is nice and smooth on top.

4 Place the cheesecake in the oven and bake for 45 minutes until the cheesecake is still slightly soft in the middle.

5 Leave in the switched-off oven with the door slightly ajar, allowing it to cool completely. The filling will continue to firm up during this time. Chill for several hours before serving with a light dusting of icing sugar.

Stuffed pork fillet with prunes & garlic & herb cream cheese

Serves four to six

2 tenderloin pork fillets (about 675g (1 1/2lb) in total)

14 ready-to-eat prunes

100g (4oz) garlic and herb cream cheese

8-10 slices Parma ham

freshly ground black pepper

Donegal Rapeseed oil for brushing

Green beans and boiled new potatoes

1 Preheat the oven to 200oC (400oF/gas mark six). Trim the pork fillets and split lengthways, without cutting right through. Open each tenderloin out flat and season with black pepper.

2 Cut the prunes lengthways along one side and then, using a teaspoon, stuff with the garlic and herb cream cheese. Lay the stuffed prunes along the middle of each pork fillet and then close up and wrap with the Parma ham.

3 Tie with butcher’s string at 2.5cm (1in) intervals and put in a large roasting tin, seam-side down.

4 Brush with oil and bake for 20 to 25 minutes or until the pork is cooked through and the Parma ham is crispy. Remove from the oven and leave to rest for five minutes in a warm place. Then carve into slices and arrange on plates with the green beans and potatoes to serve.