- 100g sesame seed
- olive oil, for cooking
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallot, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 medium red chilli, halved and deseeded and very thinly sliced
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 350g pork fillet, or loin, sliced into thin strips
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- trickle sesame oil (optional)
- 100g mange tout
To pre-cook the mangetout, snap away and discard the tops, then plunge into rapidly boiling salted water for 1 min before draining and keeping to one side. Heat a wok or frying pan, add the sesame seeds and ‘toast’ until golden brown. Spoon into a bowl and leave to one side.
Add a splash of olive oil to the pan and fry the shallots, chilli and lemon zest over a medium heat for a few mins until the shallots just begin to soften. Season the pork with salt and pepper. Increase the heat in the pan, add the pork and fry for just a few mins until the pork is golden brown. Stir in the mangetout, sesame seeds, butter and lemon juice (using just half if it’s a particularly juicy fruit). Finish with a trickle of sesame oil, if using.