Peel and chop the potatoes into chunks. Pop them in a large pan, cover with cold water and pop on a lid. Bring to the boil and simmer for 15 mins till the potatoes are tender when pierced with a knife. Drain and cover with a lid to keep warm.

While the potatoes cook, fill your kettle and boil it. Season both sides of the pork medallions. Warm a frying pan on a medium-high heat for 2 mins. Add 1 tbsp olive oil. Lay the pork medallions in the pan and fry for 2 mins on each side till golden. Mix 2 tbsp each honey and balsamic vinegar with 100ml boiling water. Pour into the pan and drop in 1 rosemary sprig. Bring up to a bubble, then reduce the heat and simmer gently for 10 mins.

While the pork medallions simmer, finely grate the Parmesan. Strip the leaves from the remaining rosemary sprigs and finely chop them. Halve the cabbage, trim the base off one half then roughly shred the leaves.

Mash the drained potatoes till they are smooth. Stir through the Parmesan and rosemary leaves. Season generously and stir to mix. Pop the lid back on and gently reheat the mash if you need to, on a low heat, stirring regularly.

When the pork has 5 mins left to cook, melt half the butter in a medium pan. Add the cabbage with a pinch of salt. Fry for 2 mins, then pour in 50ml boiling water and allow to bubble vigorously till most of the liquid has evaporated.

Add the remaining butter to the pork pan and stir to make a smooth, glossy sauce.

Heap the Parmesan mash onto a couple of warm plates. Top with the pork medallions and drizzle over the sauce. Serve with the buttered cabbage on the side.