Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a pan with water. Add a good pinch of salt and bring to the boil.

Peel and finely chop the onion. Peel and crush or finely chop the garlic clove. Trim any thick stalks off the kale and finely shred the leaves. Finely grate the Parmesan into a bowl.

Pour 1 tsp oil into a large frying pan and warm to a high heat. Rub the pork with a pinch of salt and pepper. When the pan is hot, add the pork. Fry for 4 mins, turning once, till browned on both sides. Transfer the pork to a baking tray and slide into the oven for 6-8 mins, till cooked through. When cooked, set the tray with the pork to one side to rest while you finish cooking the dish.

Add the spaghetti to the pan with the boiling water. Simmer for 8 mins, till tender with a slight bite. When cooked, drain the spaghetti.

Meanwhile, pour an extra 1 tsp oil into the pan used to cook the pork (no need to clean it) and return to a medium heat. Add the chopped onion and a pinch of salt and pepper. Fry for 4-5 mins, till slightly softened.

Add the kale and the garlic to the onions. Pour in 3 tbsp boiling water. Stir fry for 5 mins, till the kale is tender. Pour half the pot of double cream into the frying pan. Add most of the Parmesan. Squeeze in the juice from half of the lemon. Stir and bring to a simmer.

Add the cooked pasta to the frying pan and toss to evenly coat the pasta in the sauce. Have a taste and add more salt or pepper if needed.

Divide the pasta between a couple of plates. Slice the pork medallions and arrange on top of the pasta. Top with the reserved Parmesan and serve with wedges of lemon on the side.