Name: Roast pork cutlets with pear, witlof and hazelnut salad
Yield: 4
Ingredients: 1½ tbsp olive oil; 4 pork cutlets (about 250gm each); 30 gm butter, diced; 2 garlic cloves, quartered; 8 sage leaves, coarsely torn; Pear, witlof and hazelnut salad; 50 gm hazelnuts; 1 tbsp red wine vinegar; ½ golden shallot, diced; ½ small garlic clove, finely chopped; 2 witlof, leaves separated and coarsely torn; 2 ripe pears (Josephine or beurre Bosc), shaved on a mandolin and tossed in juice of ½ lemon; 1 tbsp each hazelnut oil and extra-virgin olive oil; To serve: flat-leaf parsley

Ingredients

1½ tbsp olive oil

4 pork cutlets (about 250gm each)

30 gm butter, diced

2 garlic cloves, quartered

8 sage leaves, coarsely torn

Pear, witlof and hazelnut salad

50 gm hazelnuts

1 tbsp red wine vinegar

½ golden shallot, diced

½ small garlic clove, finely chopped

2 witlof, leaves separated and coarsely torn

2 ripe pears (Josephine or beurre Bosc), shaved on a mandolin and tossed in juice of ½ lemon

1 tbsp each hazelnut oil and extra-virgin olive oil

To serve: flat-leaf parsley

Method

Main

1.Preheat oven to 200C. Heat oil in a frying pan over medium-high heat, add pork and cook, turning once, until browned (2-3 minutes each side). Add butter and, when it foams, add garlic and sage and cook, turning pork occasionally and basting with butter, until sage is crisp (3-4 minutes). Set aside to rest for 5 minutes.

2.For pear, witlof and hazelnut salad, spread hazelnuts on an oven tray and roast until fragrant (4-5 minutes), then tip into a tea towel and rub off skins. Combine vinegar, shallot and garlic in a bowl, season to taste and stand to soften (4-5 minutes). Add witlof, pear, oils and parsley, toss to coat, season to taste, top with pork, sage and pan juices and serve.

Styling by Emma Knowles

Styling by Vanessa Austin