• 12 ready-to-eat prunes
  • 300 ml dry white wine
  • 450 g pork fillet/pork steak
  • 2 tblsp seasoned flour
  • 25 g butter
  • 1 tblsp redcurrant jelly
  • 150 ml cream
  • 0.5 lemon (pips removed)
  • salt and freshly ground black pepper
  • root vegetable pureé (see intro) and spinach, to serve


  • Place the prunes in a bowl with the wine and set aside to soak for 30 minutes to allow them to plump up.
  • Trim the pork and cut into 1cm slices. Place on a clean work surface, then gently press down with the heel of your hand to flatten them out slightly.
  • Place the flour on a plate and then use to dust the pork, shaking off any excess.
  • Heat the butter in a large frying pan and, when foaming, cook the pork for 1-2 minutes on each side. Transfer to a plate and set aside – you may have to do this in batches depending on the size of your pan.
  • Strain the wine into the hot pan and bring to the boil, then reduce the heat and simmer until reduced by two-thirds. Stir in the redcurrant jelly and cook for another 2 minutes, stirring until melted.
  • Add the cream, prunes and pork, then season to taste and simmer gently for 2-3 minutes until the pork is cooked through. Add a good squeeze of lemon juice and season to taste, then pile the spinach on to plates and spoon over the pork mixture. Serve with the root vegetable pureé and spinach.