TODAY’S RECIPE: Orange & rosemary pork with broccoli and pea crush

FANTASTIC flavours. SERVES: 2

Ingredients

1 tsp rapeseed oil 2 x 100g/4oz pieces lean pork fillet, visible fat removed 5 shallots, halved 2 rosemary sprigs 150ml/¼pt chicken stock 1 tsp smoked paprika 1 tsp clear honey 200g/7oz broccoli, cut into florets 3 spring onions, chopped 100g/4oz frozen petits pois 1 orange, peel and pith removed

Method

Heat the oil in a non-stick frying pan and fry the pork, turning the meat to seal it. Once browned, remove from the pan and reduce the heat. Add the shallots, cut-side down, cover and cook for eight to ten minutes until softened.

Return the pork to the pan with the rosemary, pour in the stock, stir in the paprika and honey, then cover and cook gently for ten minutes.

Meanwhile, boil the broccoli and spring onions in a covered pan for five minutes, then add the petits pois and cook for another five minutes until tender. Drain, then crush with a masher.

Cut the orange into segments over a bowl, then add any juice to the pork. When the pork is thoroughly cooked through, remove from the heat and toss through the orange segments. Serve with the broccoli and pea crush.