Pork, bacon & sage escalopes

Cut the pork steaks in ½, then space them apart on a parchment-lined chopping board. Cover with a second sheet of parchment and bash out thinly with a rolling pin or meat mallet.

Wrap a bacon rasher around each piece of pork. Tuck 3 sage leaves under each, and secure the bacon and sage with wooden cocktail sticks. Chill until ready to cook

Blend 2 tsp of the mustard in a small bowl with the honey, 2 tbsp oil, the vinegar and Worcestershire sauce to make a dressing. Mix well with a fork, then set aside. Finely chop the remaining sage leaves and mix together in a separate bowl with the remaining mustard and oil for basting.

Heat a little more oil in a large frying pan and gently fry the meat for 5-6 minutes, turning halfway through and brushing with the mustard-flavoured oil, until the pork is thoroughly cooked with no pink meat. Serve with the dressing.