A winter warmer of a meal.


Serves 4

  • 1 pork fillet
  • 1 medium parsnip
  • 3 tbs rapeseed oil
  • 225g button mushrooms, halved
  • 2 tsp paprika
  • 100 mls chicken stock
  • 150 mls sour cream
  • 6 gherkins finely sliced
  • Juice of half a lemon
  • Some chopped flat parsley
  • Salt and black pepper
  • 1 apple, thinly sliced and cut into batons


  1. Trim the pork fillet of its sinew and cut into 1cm slices at an angle then cut each slice into a 1cm strip.
  2. Peel and top the parsnip then cut to replicate the size of the pork as best you can.
  3. Heat the oil in a large pan or wok until gently smoking then add the Pork and the Parsnip.
  4. Cook for five minutes over a high heat till everything is golden brown.
  5. Add the mushrooms and the paprika then cook for one more minute before adding the chicken stock, sour cream and gherkins.
  6. Add the lemon, parsley and season.
  7. Spoon onto warm plates with some rice then top artfully with the fresh apple.