1

Bring a large pan of salted water to a steady simmer. Add the lettuce leaves 2 at a time so they wilt slightly – 30-40 seconds. Lay them on a clean tea towel to cool and dry. Mist a large frying pan with cooking spray. Sauté the shallots for 5 minutes, then add the garlic and cook for a further minute. Add the pork and carrot, and cook the meat for 6-8 minutes or until no pink is visible.

2

Add the herbs and half the lemon zest to the pork, stir through, then transfer to a bowl. Add the pine nuts to the pan and cook for about 1 minute, until they start to brown. Add to the pork mixture with the egg yolk and stir through.

3

Preheat the oven to 180°C, fan 160°C, gas mark 4. Take 3 wilted leaves and place them in a row so they are slightly overlapping and the tops of the leaves are closest to you. Put 2 spoonfuls of the pork mixture in the centre. Carefully fold the sides of the lettuce in. Fold the tops of the leaves (the edge nearest you) over so that the mixture is covered, then roll the parcel so that it’s completely encased with the stems of the lettuce at the bottom. Transfer to a baking dish. Repeat with the remaining leaves and pork.

4

Put the chopped tomatoes, dried chillies and wine in a medium saucepan and bring to the boil. Stir in the remaining zest, season, then pour over the parcels. Bake in the oven for 25-30 minutes. Cool slightly, sprinkle with Parmesan and serve with plenty of sauce.