God's holiness and righteous glory have been desecrated, defamed, and blasphemed by our sin. It is with a holy God that we have to do in our guilt! And there can be no justification, no reconciliation, no cleansing of our conscience, unless the holiness of God is honored and the defamation of His righteousness is repaired. The urgency of our problem with guilt is not that we feel miserable, but that God's name has been blasphemed. We live in a day with such a horrendously inflated view of human potential and such a miserably tiny view of God's holiness that we can scarcely understand what the real problem of guilt is. The real problem is not, 'How can God be loving and yet condemn people with such little sins?' The real problem is, 'How can God be righteous if He acquits such miserable sinners as we?' There can be no lasting remedy for guilt which does not deal with God's righteous indignation against sin. That's why there had to be a sacrifice. And not just any sacrifice, but the sacrifice of the Son of God! No one else, and no other act, could repair the defamation done to the glory of God by our sins. But when Jesus died for the glory of the Father, satisfaction was made. The glory was restored. Righteousness was demonstrated. Henceforth it is clear that when God, by grace, freely justifies the ungodly (Romans 4:5), He is not indifferent to the demands of justice. It is all based on the grand transaction between the Father and the Son on the morning of Good Friday at Calvary. No other gospel can take away our guilt because no other gospel corresponds to the cosmic proportions of our sin in relation to God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Sami	Ready, Steady, Cook	2	servings

INGREDIENTS

350	g	New potatoes; cut in half
150	g	Broad beans; shelled
1	bn	Radishes
4	tb	Olive oil
2		Salad onions; sliced
1	ds	Balsamic vinegar
2		Mangoes
200	g	Sheeps' yoghurt
1 1/2	tb	Honey
1		Pinches ground cinnamon
1 1/2	tb	Chopped fresh mint
4		Pork loin chops; about 475g/1lb 1oz
		Few sprigs of fresh thyme
2		Whole peeled garlic cloves
1		Pinches ground nutmeg; ginger and cinnamon
2		Sprigs fresh rosemary
150	ml	Red wine
		Salt and pepper

INSTRUCTIONS

Preheat oven to 230c/450f/Gas 8.
1 Cook the potatoes in a pan of boiling salted water until tender and
drain. Cook the broad beans in a pan of boiling water for 2-3 minutes.
Drain the beans and mix with the potatoes. Slice half the radishes.
2 Heat 1 tbsp olive oil in a saute pan, add the sliced salad onions
and cook for a minute. Add the beans, potatoes and sliced radishes,
sprinkle over a dash of balsamic vinegar and season. Serve in a bowl.
3 Using a sharp knife, cut down either side of the flat mango stones
and remove 'pockets' of flesh. Use a knife to make a criss-cross
pattern through the flesh, push upwards from below the skin and cut
off squares of mango flesh.
4 Mix with 100g/3 1/2oz yoghurt, 1/2 tbsp honey, pinch ground
cinnamon and 1/2 tbsp chopped mint. Serve in a bowl. For the Radish
Tzaziki: Grate the remaining radishes and mix into 100g/3 1/2oz
yoghurt with 1 tbsp chopped mint. Season.
5 Heat 1 tbsp olive oil in a griddle pan. Add 2 chops, thyme and
garlic and cook the pork for 3-4 minutes on each side, or until
cooked through.
6 Remove from the pan and allow the meat to rest for a few minutes.
Serve the chops with the radish tzaziki.
7 Heat 2 tbsp olive oil in an ovenproof frying pan, add the remaining
chops and sprinkle over a pinch each of nutmeg, ginger and cinnamon,
drizzle over 1 tbsp honey and add rosemary sprigs.
8 Cook for three minutes, transfer the pan to the oven and cook for
4-5 minutes. After this time, pour the red wine into the pan and
continue cooking for a further 3-4 minutes, or until the pork is
cooked through. Serve the pork with the rosemary sprigs.
Converted by MC_Buster.
NOTES : Chef - Lotte Duncan
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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