Pahlevan Pork

Serves 4, takes 50 to 60 minutes

This is an amazing dish, introduced to us by our friends Alex and Luca Pahlevan. We've taken to making this with pork neck fillet; ask your butcher about this once popular cut, it disappeared from the slab for a few decades, but is now making a welcome return. Also, please make sure you buy British pork, as it's the best quality pork in Europe, and British pigs are treated way better than pigs in any other country, especially Denmark

6 shallots finely chopped

1 small green pepper, deseeded and finely chopped

1 tbsp chopped coriander stalks

3 cardamom pods, skinned and finely crushed

1 dsp Demerara sugar

2 x 300g pork tenderloins, each one cut in half crossways or 1 x 600g rolled and tied piece of pork neck fillet

8g lemon thyme

1 and a half thumbs of fresh ginger, chopped finely

1 tsp Dijon mustard

Juice of 1 lemon

300ml white wine

100ml marsala

3 tbsp double cream

2 tsp Soy sauce

• Turn oven on at 190C. You will need a deep baking dish to cook this in, ideally just longer than the pork tenderlioin
• In a large pan or wok fry, shallots, coriander stalks and green pepper until softened. Add ginger, cardamom, thyme, mustard and lemon juice. Gently cook for 3-4 minutes. Add the wine, marsala and sugar, and bring to the boil. Add the pork and bubble for 3 minutes
• Place pork in a baking dish and add the sauce. If you're using pork tenderloins, cook for 30 to 40 minutes, if you're using neck fillet, cook for 50 to 60 minutes. The pork should still be slightly rare. Switch off oven
• Remove the pork from sauce, wrap tightly in foil and return to the cooling oven, leaving the door slightly ajar
• Sieve the sauce and put in a saucepan; bring to a boil. Reduce by a third in volume
• Add cream and soy sauce. Simmer for 2 minutes
• Meanwhile slice the pork and place on plates. Serve with steamed veg - broccoli, spinach and carrots work well - and Perfect Basmati Rice