- 1 garlic clove
- A handful of sage, leaves only
- A pinch of dried chilli flakes
- 2 pork escalopes
- 2 sweetcorn cobs
- 2 spring onions
- 1 tsp butter
- A 300g bag of spinach
- Sea salt and freshly ground pepper
- 4 tbsp cold water + a splash more for cooking
- A couple of pans with lids
- Colander or sieve
- Hand-held blender (optional)
Peel and crush the garlic. Finely slice the sage leaves. Pop them both in a dish with a pinch of the chilli flakes and some salt and pepper. Add the pork escalopes to the dish. Turn them a few times. Put to one side to marinate for 10 mins.
Pull the leaves and silks off the sweetcorn cobs. Slice a knife down them to remove the kernels. Chuck them into a pan and just cover with boiling water. Simmer for 3-5 mins till they’re just softened.
While the sweetcorn simmers, trim and finely chop the spring onions. Slice the thick stalks off the spinach and finely slice them. Shred the leaves.
Heat your grill to high. Line your grill pan with foil. Grill the pork steaks on a rack in the pan for 12-15 mins, turning once, till they’re golden and cooked through.
Drain the sweetcorn. Add the spring onions to the pan with a splash of water. Fry over a low heat for 2-3 mins to just soften them. Pop them on a plate. Add the sweetcorn to the pan with 2 tbsp cold water.
Use a hand-held blender to blend the sweetcorn together – keep it a bit chunky. Alternatively use a food processor or potato masher. Stir in 1 tsp butter till it melts. Add in the spring onions. Taste and adjust the seasoning. This is your corn polenta.
Put the spinach stalks and leaves in a pan over a low heat with 2 tbsp cold water. Cook for 3-4 mins till they have just wilted. Drain and season. Serve alongside the pork steaks and the fresh corn polenta.
Butter me up, buttercup
Soften your leftover butter, then beat in a handful of chopped herbs. Spoon onto cling film and roll into a log. Wrap and chill. Slice and freeze, wrapped, for up to 3 months. Lovely on grilled meats or fish.