MEAL MATHS - PORK FILLET FENNEL SLAW

Ready in 40-45 minutes | Serves 4

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1. Preheat the oven to 180°C, gas mark 4. Season the pork. Heat 1 tbsp oil in a frying pan over a medium heat. Fry the fillet for 3-4 minutes, until browned all over. Transfer to a baking tray lined with foil and roast in the oven for 20-30 minutes, until there is no pink meat and the juices run clear. Wrap in the foil and rest for 5 minutes.

2. Add 100ml water to the frying pan and boil to make a thick sauce. Add 4 tbsp crème fraîche, 1 tsp mustard and warm gently. Remove from the heat.

3. Place the rest of the crème fraîche and mustard into a bowl. Season. Thinly slice the fennel (reserving the fronds) and toss with the dressing. Serve the pork in 1cm slices with the sauce, the fennel slaw on the side and the fronds scattered over.