- 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
- 1.
Trim the rhubarb and roughly chop it. Place in a pan with 100ml cold water and the star anise.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
Fry the pork for 5-8 mins, turning once, till nicely cooked through.
- 7.
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.
- 8.
Drain the potatoes and serve with the pork, asparagus, salad leaves and some rhubarb sauce spooned over the top.