- 500g potatoes
- Sea salt
- 200g French beans
- 1 garlic clove
- A handful of thyme, leaves only
- 1 tbsp wholegrain mustard
- 40g honey
- 1 chicken stock cube
- 250ml boiling water
- 1 tbsp cornflour
- Freshly ground pepper
- 1 tbsp olive oil
- 2 pork escalopes
- 45g butter
1. Scrub the potatoes and chop them into small chunks. Pop them in a pan, cover with plenty of cold water and add a pinch of salt. Pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil, then turn the heat down and simmer for 15 mins till the potatoes are tender when pierced with a fork.
2. While the potatoes come to the boil, trim the woody ends from the French beans then set the beans to one side. Peel and crush the garlic. Pick the thyme leaves off the woody stems (if the stems are woody, you can push the stems through a sieve and the leaves with collect inside it. If the stems are soft and white, you can pick them off with the leaves).
3. Place the garlic in a heatproof jug. Add 1 tbsp mustard, the thyme leaves and the honey and crumble in the chicken stock cube. Pour in 250ml boiling water and stir to dissolve.
4. Tip 1 tbsp cornflour onto a plate and season with a pinch of salt and pepper. Dip the pork escalopes in the cornflour to coat them on both sides.
5. Warm a deep frying pan over a medium-high heat for 2 mins, then add 1 tbsp oil and the pork escalopes. Fry for 3-4 mins till golden brown underneath, then flip them over and fry for another 2-3 mins to browned all over.
6. Pour the honey and mustard chicken stock into the pan. Pop on a lid (or use a baking tray if you don’t have a lid). Simmer for 6-8 mins till the sauce has thickened a little.
7. When the pork escalopes are nearly ready and the potatoes have cooked for 15 mins, add the French beans to the pan with the potatoes and simmer for 3-4 mins so the French beans are just cooked. Drain the potatoes and beans and to them back into the pan. Add the butter and a pinch of salt and pepper. Stir to mix, use a spoon or fork to lightly crush the potatoes.
8. Divide the potatoes and beans between 2 warm plates. Pop a pork escalope on each plate and spoon over the sauce.