Pork fillet medallions with an apple and mustard sauce, served with a sweet chilli rice vermicelli noodle salad and mashed butter beans

For a sweet and spicy noodle salad with plenty of kick, prepare a sweet chilli tomato sauce by chopping up a few red chillies before grinding into a pulp in a pestle and mortar (including as many or few seeds as you wish). Once ground down sufficiently, add some chopped vine tomatoes and a bit of sugar to the mix and grind again.

Soak rice vermicelli noodles in hot water for around three minutes, before taking out and placing in a salad mixing bowl. Chop up some spring onions and lettuce, peel a carrot to get thin shards (discarding the peeled outer skin first), and then add all the veg to the noodles. Mix well with your hands, before adding the sweet chilli tomato sauce and a sprinkle of rice wine vinegar and mixing well again. Place in the fridge to cool.

For a deliciously sweet and balanced apple and mustard sauce, peel and chop two apples, and boil in shallow water with a touch of sugar until the apple is soft enough to mash with a potato masher. Mash well (depending on whether you want a chunky or fine sauce), and add either mustard sauce or mustard powder, careful not to put too much in. Keep tasting to check the balance. Add a splash of milk and a touch of salt, and bring together.

For the mashed butter beans, simply mash cooked butter beans. Season generously with salt and pepper, and add a splash of milk if the mixture is too dense.

For the most succulent, elegant, chunky little pork fillet medallions, carefully slice up two pork fillets into around eight to ten thick circles, and then season well with salt and pepper, before lightly drizzling with olive oil. Bring a lightly oiled frying pan up to a high heat, and then place as many pork medallions into the pan as you can, being careful not to crowd the pan. Now bring the pan down to a medium/high heat. Cook each side of each medallion until it’s a lovely dark golden colour, and the sides of the circles no longer show any redness or pinkness, meaning the medallions will be around medium rare. Once they’re all cooked through, allow them to rest on a separate plate for a few minutes before serving atop a bed of the apple and mustard sauce.