I Relish The Thought Of My Spicy Pork

Photo: flickr user avlxyz

Ingredients

1 teaspoon Cumin seeds

1 teaspoon Coriander seeds

2 Cloves

1 tablespoon Finely chopped fresh coriander

1 teaspoon Finely chopped orange zest

1 teaspoon Finely chopped lemon zest, plus

1/2 Lemon, juice of

1 Garlic clove, finely chopped

1 pinch Ground turmeric, garam masala and 280 grams Pork fillet, excess fat trimmed

5 tablespoons Olive oil

1 Sweet potato, peeled and chopped

1/2 Red onion, roughly chopped

1 Vanilla pod, split

4 Apricots, stoned and quartered

1 teaspoon Soft brown sugar

2 teaspoons Black treacle

1 tablespoon Balsamic vinegar, red wine 1 Yellow pepper, seeded, cut into thin strips

225 grams Runner beans, top and tailed and cut into thin, 5cm long strips

15 grams Butter

1 tablespoon Double cream

1 tablespoon Wholegrain mustard

1 tablespoon Chopped fresh chervil

Salt and pepper

Preparation

Preheat the oven to 220c/425f/Gas 7.

Heat a small frying pan, add the cumin, coriander seeds and cloves and 'dry fry' for a few minutes.

Crush the spices in a pestle and mortar and crush and tip onto a plate.

Add the chopped coriander, orange and lemon zest, garlic, ground turmeric, garam masala, ginger and salt and mix together. Roll the pork fillet in the spices to coat all over.

Heat 1 tbsp olive oil in a large ovenproof frying pan. Add the pork and cook for 2-3 minutes on each side to brown and give a crust. Put the pan in the oven and cook for 10-15 minutes, or until the pork is cooked through.

Cook the sweet potato in a pan of boiling salted water until tender. Heat 1 tbsp olive oil in a frying pan. Add the red onion and cook gently for a few minutes to soften.

Add the vanilla pod, apricots, soft brown sugar, black treacle, balsamic and red wine vinegars and red wine.

Bring to the boil, cover with a lid and reduce the heat so the chutney simmers. Cook for about 5-8 minutes, or until the onions and apricots are tender and the liquid has reduced.

Blanch the pepper and beans in a pan of boiling water for 1-2 minutes, then drain.

Place the vegetables in a bowl, drizzle over 3 tbsp olive oil and lemon juice, toss and season with pepper.

Drain the cooked potato and roughly mash with a fork. Add the butter, cream, mustard and chervil, mix together and season.

Spoon the mash onto a plate and place spoonfuls of chutney around the edge. Arrange the salad on top, slice the pork and pile onto the salad.