Mix 2 tsp smoked paprika with 1 tsp ground cumin (keep the rest for later) and a good pinch of salt and pepper. Dust over the pork. Use a fork to pierce the meat all over – this helps to tenderises the meat and get more flavour into it. Rub in the spices and set aside.

Tip the butter beans and their liquid into a small pan set over a medium-low heat. Peel the garlic and add to the pan along with a good pinch of pepper and 1 tsp ground cumin. Cover and simmer for 10 mins, checking every so often to make sure the pan doesn’t simmer dry. If it seems to be drying out, add a splash of water.

Strip the leaves from 1 rosemary sprig. Finely chop them. Finely grate the zest from the lemon. After 10 mins, add the rosemary and lemon zest to the butter beans, along with a good squeeze of lemon juice. Use a masher or hand-held blender to purée the butter beans, adding a little more lemon juice or water, if needed, to get a smooth texture. Pop a lid on the pan and set aside to keep warm.

Meanwhile, warm a large frying pan on high heat for 2-3 mins. Halve, peel and thinly slice the red onion. Rub 1 tsp olive oil all over each pork escalopes. Press the pork into the hot pan. Add the remaining rosemary sprigs and the sliced red onion. Cook the pork for 3-5 mins on each side, or till golden and cooked through – the meat will be white in the centre. Stir and sizzle the onions with the pork. Lift them out of the pan onto a warm plate as soon as they’re tender and a little charred around the edges. Lift the pork out of the pan and pop on the plate with the onions. Rest for 2-3 mins, loosely covered with foil.

Thinly slice the red pepper, discarding the seeds and stem. Pop it into a bowl. Pick any thick stems out of the watercress and add it to the pepper. Add a squeeze of lemon juice, a pinch of salt, and 1 tsp olive oil, and toss to dress.

Serve the pork with the charred onions, butter bean mash and watercress salad on the side.