Find a small tenderloin for 2p. Remove the greasy bits and open the filet (not completely). For the filling, mix 100 grams of ricotta with 6 chopped dried tomatoes (put the salty tomatoes first in water to get rid of the salt), 1 table spoon of the home made pesto (blogpost 18/9/2017). Close the meat and cover with very thinly sliced smoked ham. Put in a oiled oven dish and bake at 180° for approx 30 mins. Serve the meat with oven baked potato and ovenbaked tomatoes and courgettes with extra rosemarin.