4 pork loin steaks
squeeze of runny honey
dollop of wholegrain mustard
shot of oil
polenta (200g)
milk (400ml)
2 bay leaves
pinch of ground nutmeg
handful of cheddar cheese, grated
2 courgettes



preheat the grill to a moderate heat.
splash the milk in a pan with an equal quantity of water (400ml), the bay leaves and nutmeg. Then bring to the boil.
rub the pork rashers in the mustard, honey, oil and a little salt and pepper.
lay the marinated pork out on a baking tray and cook under the grill for 8-10 minutes, turning halfway through.
slice the courgettes into round pieces the thickness of a pound coin.
whisk the polenta into the milk when it’s boiling and stir continually over the heat for 2-3 minutes until it thickens.
tip in the grated cheese and stir to melt. Season and leave to one side.
flash fry the courgette in a pan with a dash of oil and a pinch of salt and pepper.
serve a generous dollop of the cheesy polenta, with the honey and mustard pork and sautéed courgettes.

serves 4

thumb-sized piece of root ginger
shot of vegetable oil
two fistfuls of green beans
1 small red onion
5 or 6 radishes
generous splash of light soy sauce
2 tbsp of sesame seeds
2 salmon fillets, skin on


put a pan of salted water on the heat and bring it up to the boil.
peel and grate the ginger, adding it to a bowl with the oil to infuse.
snip off the tip and tail of the beans.
blanche the beans in the rapidly boiling salted water for 2-3 minutes before scooping them out and dunking them in ice cold water to instantly cool and refresh.
wash the radishes and thinly slice them. Peel and slice the red onion.
brush the fish with the ginger oil, season and fry, skin side down to begin with, in a hot pan. Turn the fish half way through cooking.
toss the beans, onion, radish and sesame seeds together with the soy.
serve the cooked fish on top of a mound of salad.

serves 2

unsalted butter (225g)
castor sugar (100g)
drop of vanilla essence
plain flour (225g)
½ tsp of baking powder
pinch of salt
white chocolate chips (150g)
mug of double cream
bundles of fresh strawberries.
spoonful of icing sugar
strawberry coulis to serve (optional)


preheat oven to 150°C.
beat the butter, castor sugar and vanilla essence in a bowl until smooth, light and fluffy.
sieve in the flour and baking powder, stirring through to form a dough.
mix the white chocolate chips into the dough.
push this dough into a round cake tin, so that it’s 2cm thick.
bake for 15-20 mins, avoid gaining too much colour. It will still be soft but will harden up as it cools.
leave to cool in the tin to set up a little, then transfer to a wire rack to cool completely.
whip the cream to stiff peaks and spread over the cooled shortcake.
slice the strawberries, keeping their natural shape and arrange on top of the cream.
dust in icing sugar and enjoy a wedge with a of glass freshly made lemonade.

Serves 8