- 2 sticks of rhubarb
- 1 star anise
- A thumb of ginger
- 1½ tsp honey
- A bag of salad potatoes
- A bundle of asparagus
- 2 pork escalopes
- 2 large handfuls of baby leaf salad
- 100ml cold water
- Sea salt and freshly ground pepper
- 1 tbsp olive oil + 2 tsp
- A couple of pans with lids
- Measuring jug
- Steaming basket or colander
- Griddle or non-stick frying pan
Trim the rhubarb and roughly chop it. Place in a pan with 100ml cold water and the star anise.
Peel and grate the ginger. Add it to the pan. Bring to a simmer and cover. Reduce the heat to low and leave to cook for 5 mins till the rhubarb is soft. Stir in 1 ½ tsp of honey. Cover and set aside.
Rinse the potatoes. Halve them if they’re large, so they’re roughly the same size. Add to a pan with a little salt. Pour over enough boiling water to cover. Cover. Bring to the boil. Reduce the heat and cook for 5 mins.
Snap the woody ends off the asparagus. Place the asparagus in a steamer basket or colander above the spuds. Cook for 3-4 mins till tender. Take off the heat.
Heat a griddle pan or non-stick frying pan till it’s smoking hot. Brush the pork with ½ tsp olive oil on each side and a little salt and pepper.
Fry the pork for 5-8 mins, turning once, till nicely cooked through.
Warm the sauce over a low heat for 1 min till hot. Whisk together 1 tbsp olive oil and a little salt and pepper and use it to dress the salad leaves.
Drain the potatoes and serve with the pork, asparagus, salad leaves and some rhubarb sauce spooned over the top.