Collops of pork

Method

1. Cut 4cm tips off the asparagus and save. Cut the remaining asparagus into 1cm pieces and mix these with the broad beans, chervil, lambs lettuce, spinach and chard leaves.

2. In a separate bowl, mix together the diced apple and mustard, then add the cider vinegar, ground nut oil and olive oil. Season with salt and pepper and mix thoroughly.

3. For the pork collops, cut the pork into 1cm slices and between sheets of plastic or cling film tap the slices out flat to around ½ cm thick.

4. Mix the eggs, egg yolk and cream together and season, then stir in the grated cheeses.

5. Dip the pork into the seasoned flour and shake off the excess before dipping into the egg and cheese mix.

6. Heat 1 tbsp of the oil together with 25g of the butter and pan-fry the collops carefully until cooked through and coloured on each side. You may need to do this in small batches.

7. When cooked, remove the collops from the pan and drain off excess fat. Wipe the pan clean and heat the remaining butter until golden brown, then remove from the heat and sprinkle in the lemon juice and parsley.

8. Place a portion of the salad in the centre of a plate and arrange the pork slices around. Lay the asparagus tips on top of the salad and pour over the green apple dressing.

9. Pour the browned butter over the collops and serve.

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Ingredients

For the salad

8 stems Asparagus, cooked
175g Broad beans, cooked and shelled
handful chervil
handful lambs lettuce
handful baby spinach leaves
handful red chard leaves
1 green apple, peeled and finely diced
1 tsp Mustard
1 tbsp Cider vinegar
2 tbsp groundnut oil
2 tbsp Olive oil
freshly ground salt and pepper

For the collops of pork

700g Pork fillet, or trimmed loin of pork
2 Eggs
1 egg yolk
1 tbsp double cream
120g Wensleydale cheese, finely grated
25g Parmesan, finely grated
2 tbsp plain flour, seasoned
2 tbsp oil
120g Butter
1/2 lemon, juice only
2 tbsp chopped parsley

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