INGREDIENTS

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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