- 500g red cabbage, finely shredded
- 2 ripe pear, peeled and cut into chunks
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- small piece fresh ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 250ml vegetable stock
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 50g walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 450g pork fillet, trimmed of all visible fat
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp wholegrain mustard
Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.
Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.