- 4 pork escalopes
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 4 slices prosciutto
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 400g carrot, cut into sticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 400g runner bean, sliced
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- 4 leeks, trimmed and cut into strips
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp half-fat crème fraîche
Season the pork, then lay a slice of prosciutto on each and secure with a cocktail stick. Put the carrots into a pan with a small glass of water, then season if you like. Bring to the boil, cover and cook for 5 mins, then add the beans and leeks. Give everything a stir and cook, covered, for 5 mins more.
Meanwhile, heat the oil in a frying pan. Add the pork and fry quickly for 2-3 mins on each side until cooked. Stir the crème fraîche into the vegetables until it is warmed through, then serve alongside the pork.