*Pork Cutlet with Broad Beans, Wild Mushrooms and Sage*
Serves 2 - 3

If you're looking for a delicious meal, using simple ingredients, yet special enough to make a good impression on someone, look no further.  This fits the bill on all counts.  Adapted from the Telegraph on Sunday magazine

500g broad beans
olive oil
100g butter
1 large pork cutlet (2 bones)
1 medium carrot, peeled and chopped
1 medium onion, peeled and chopped
1 bunch sage, leaves separated from the stems (keep the stems)
2 shallots, chopped
200g wild mushrooms
2 Cox apples, peeled and diced fairly small
250ml good quality chicken stock

Blanch the broad beans in plenty of boiling salted water for a minute.  Immedately drain and plunge into ice water to stop them from cooking any further.  Remove the tough outer shells and set aside.

Pre-heat the oven to 160*C/350*F.

Heat a large casserole that is fit for cooking both on top of the stove and in the oven, over medium high heat.  Add a little olive oil and a knob of butter.  Season the pork well.  Add to the pan and caramelize it on all sides, until golden brown.  Remove and set aside.  Add the carrot and onion to the drippings.  Cook and stir for two minutes.  Add the sage stalks, then place the pork back into the pan, on top of the vegetables.  Bake in the pre-heated oven for 20 minutes, or until the the temperature of the meat reads 160*F for medium or 170*F for well done.    Remove the pork from the casserole and set aside to rest.

Remove and discard the vegetables from the pan.  Place the casserole back onto medium heat and add another knob of butter and the shallots and sage leaves.  Cook until soft.  Add the mushrooms.  Cook until soft.  Add the apples and cover with the chicken stock.  Bring to the boil, then season.  Add another knob of butter to thicken the sauce, and finish by adding the broad beans.   Taste and adjust seasoning.

Serve with new potatoes if desired.