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  • 150g pork fillet, cut into medallions

  • ½ an apple, diced

  • ½ a pear, diced

  • 1 tomato, diced

  • 1 small red onion, chopped

  • 60g green olives, chopped

  • ½ a savoy cabbage

  • 60g spinach

  • Butter

  • Oil

  • Garlic

  • Nutmeg

  • Tabasco

  • Salt & pepper


  • 1.

    Sweat off the apple and pear with the onions. Add the diced tomatoes and chopped green olives. Add a splash of tabasco and season.

  • 2.

    Cook the pork medallions in the oil and butter.

  • 3.

    Blanch the cabbage and then stew in the butter with some garlic. Add the spinach and allow to wilt.

  • 4.

    Put the spinach and cabbage in the centre of a plate. Season with nutmeg. Place the pork medallions on top then dot the chutney around the meat.

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