Pork with lemon & caper sauce & colcannon

1. Marinate the pork in the lemon zest, 1 tsp olive oil and some black pepper, in the fridge. Meanwhile, bring a large saucepan of salted water to the boil. Add the potatoes and garlic cloves and cook for 12 minutes. Add the cabbage and cook for another 3 minutes until everything is tender. Drain and return to the pan with the butter. Lightly crush with the back of a fork and keep warm. Remove the garlic skin.

2. Meanwhile, combine the juice of half the lemon, the capers, mustard and remaining olive oil. Blitz with a handheld blender. Season and add extra lemon juice, to taste.

3. Heat a nonstick frying pan over a medium heat and bring a medium pan of water to the boil. Fry the pork for 5-7 minutes each side, or until just cooked through and the juices runs clear, and boil the broccoli for 4 minutes, until tender. Divide the colcannon and broccoli between two warm plates, top with the medallions and spoon the sauce over the top.

Cook’s tip The rest of the Savoy cabbage can be shredded and used in a slaw (try an Asian-style dressing for a change), or use in stir fries, soups or stews for added veg content, texture and colour.