- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 350g pork fillet, thinly sliced
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
- 100g chestnut or button mushrooms, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 100ml/3½ fl oz crème fraîche
- 1 rounded tbsp wholegrain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- a good handful of fresh basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.