Ingredients (serves 4)

• 1head of cauliflower, cut into 1 1/2-inch florets
• 100 gr manchego cheese, grated
• 4 pork chops

For the bechamel sauce

• 425ml milk
• a few parsley stalks
• 1 bay leaf
• 10 whole black peppercorns
• 1 slice onion, 1/4 inch (5 mm) thick
• 40g butter
• 20g plain flour
• salt and  black pepper

For the pork chop marinade

• Olive oil, to brush for the marinade
• 2 tbsp Dijon mustard
• 2 tbsp clear honey
• 2 tbsp Worcestershire sauce
• 2 tbsp light soy sauce

How to:

1. Mix the marinade ingredients together in a shallow bowl. Add the pork chops and turn to coat well. Cover with clingfilm and marinate in the fridge for a few hours or overnight.
2. Preheat the oven to 200°C. In a large pot, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander.
3. In the meantime prepare the bechamel sauce.  First place the milk in a small saucepan and add the parsley stalks, bay leaf,  peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings.
4. Melt  the butter , and as soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time – about 25ml first of all and stir again vigorously. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly.
5. Place the cauliflower florets in ramekins and and spread the bechamel sauce on top.  Springle the gratin with the grated manchego.
6. Bake for about 20 min or until bubbling and browned on top.
7. Serve with the grilled pork chops .

Ingredients

• oil
• a large bunch spring greens (or kale), or ½ green cabbage, stalk removed, shredded
• ½ bunch spring onions , shredded
• 3 or 4 thick slices ham , cut into pieces
• 2 garlic clove , sliced
• 3 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or cider vinegar
• steamed rice to serve

How to:

1. Heat 2 tsp oil in a wok and add the greens and spring onions and a splash of water. Stir- fry until just wilted, then tip onto a plate.
2. Heat 1 tsp more oil in the wok and add the ham and garlic, and fry for a minute. Then add the sweet chilli sauce, soy sauce and vinegar and toss together until the ham is covered in a sticky sauce. Adjust the flavour with more vinegar or sweet chilli if you like. Add back the greens and toss briefly. Serve with steamed rice.

Recipe via BBC Good Food

Ingredients (serves 2)

• 300gr pork tenderloin fillet
• 1 tbsp flour well seasoned
• 500ml chicken stock
• 100gr puy lentils
• olive oil
• 150ml white wine
• 1 lemon, 1/2 juiced 1/2 sliced
• a small bunch of parsley

How to:

1. Slice the pork into 4 pieces then gently pound flat under baking paper using a rolling pin. Dust with seasoned flour then shake off any excess. Set aside 125ml of the stock and bring the rest to a boil. Add the lentils and cook until just tender, about 15min. Drain and keep warm.
2. Heat a non-stick frying pan and add 1tbs olive oil. Brown the pork on both sides and remove from the pan. Add the wine, 125ml stock and lemon juice to the pan and bring to a boil. Scrape any bits from the bottom of the pan and reduce by half; add the pork and the lemon slices. Heat through, then put the pork on top of the lentils and spoon over the sauce. Sprinkle with parsley.

Recipe via BBC Olive magazine February 2010

Ingredients (serves 2)

• 140g rice noodles
• 1 tbsp groundnut oil
• 2 garlic cloves
• 1 tbsp grated ginger
• 3 dried Chinese mushrooms, soaked in hot water for 20 mins, drained and finely chopped
• 1 tbsp dried shrimps, soaked in hot water for 20 mins, drained and finely chopped
• 250g lean pork mince
• 1 tbsp Shaohsing rice wine
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 50ml hot vegetable stock
• 1 tbsp toasted sesame oil
• 2 spring onions, finely sliced
• handful coriander, roughly chopped

How to:

1. Bring a pan of water to the boil and add the noodles. Cook for 4 mins, then drain well and set aside.
2. Heat a wok over high heat and add the groundnut oil. When it starts to smoke, add the garlic, ginger, finely chopped mushrooms and shrimps. Stir well for a few secs, add the mince and stir-fry. When the meat starts to turn brown, add the rice wine and mix well. Season with the dark and light soy sauce, pour in the stock and bring to the bubble.
3. After 1 min, season the pork with the toasted sesame oil, sprinkle over the spring onions and coriander, then stir in. Add the rice noodles and mix well. Serve in bowls and eat immediately, seasoned with a little more soy sauce if you like.

Recipe from the BBC Good Food Magazine April 2010

Ingredients (serves 2)

• 4 spring onions, trimmed
• 2-3 small hot red chillies, de-seeded
• 500gr pork mince
• 2 garlic cloves, peeled
• 5cm fresh ginger, peeled and cut into thin slices
• 4 stems lemongrass, chopped roughly
• 2 tablespoons coriander leaes
• 1.7 litres  chicken stock
• 6 Kaffir lime leaves or zest of 1 lime
• 2 tablespoons thai fish sauce
• olive oil
• 200gr pak choi
• 1 red pepper, de-seeded and sliced
• 4 teaspoons fresh lime juice
• 150gr egg noodles, cooked
• salt and freshly ground black pepper

How to:

1. Put the spring onions, chillies pork, garlic and some salt into a food processor with half of the ginger and lemongrass. Add most of the coriander, keeping just a few leaves back as garnish. Whizz it all together for a minute or so until it is all well combined.
2. Put the chicken stock in a large saucepa an add the lime leaves or zest, fish sauce and the remaining ginger and lemongrass. Simmer for 15 minutes and then remove the ginger, lime leaves and lemongrass with a spoon.
3. To make the meatballs use your hands to form 30 balls from the pork mixture. Heat a large non stick frying pan to a medium temperature and add 2 tablespoons of olive oil. Cook the meatballs in 2 batches, turning them frequently as they cook.
4. Once all the meatballs are fried, stir fry the pak choi and red pepper in the pan.
5. To serve divide the cooked noodles between warmed soup bowls, add the stir fried vegetables, and then pour the soup and meatballs over.

Ingredients (serves 2)

• 4 slices parma ham
• 400gr pork tenderloin
• olive oil
• 2 red onions
• 50ml Marsala wine
• 200ml chicken stock
• salt and freshly ground black pepper

How to:

1. Cut your pork in two pieces. Lay the slices of Parma ham on a board and wrap both pieces. Season with salt and pepper.
2. Put 1 tbs of olive oil in a lidded non stick frying pan, add the pork and cook over a high heat for 3 min, turning until golden all over. Remove to a plate.
3. Add the onions and stir fry for 5 minutes then return the pork to the pan with the Marsala and the chicken stock. Bring to boil, cover and simmer for 30 minutes.
4. To serve, slice the pork and arrange on plates with the onions and sauce.

Ingredients (serves 4)

• 400gr lean pork tenderloin
• 1 tbs tandoori spice mix
• low fat cooking spray
• 4 tbs dark soy sauce
• 2 tbs rice wine vinegar
• 2 tsp tomato puree
• 1 garlic clove, crushed
• 1 red chilli, sliced finely
• 1 x 120 gr pack shiitake mushrooms, wiped and sliced
• 1 carrot, peeled and cut into thin matchsticks
• 2 small pak choi, leaves separated from the stalks and stalks sliced finely, then both reserved
• 1 x 400 gr pack fresh egg noodles
• 60 gr beansprouts

How to:

1. Preaheat the oven to Gas Mark 6/200°C / fan oven 180°C and put a baking tray in to heat. Coat the pork in the tandoori spice mix and spray with the cooking spray. Heat a non stick frying pan until hot and cook the pork for 5 minutes, turning so that each side is brown. Remove the baking tray from the oven, transfer the pork to the tray and cook in the oven for 10-15 minutes until cooked.
2. After 10 minutes, mix together the soy sauce, vinegar and tomato puree in a small jug. Set aside. Heat a wok or non stick frying pan until hot and spray with the cooking spray. Stir fry the garlic and chilli for 1 minute, then add the mushrooms, carrots and pak choi stalks and cook for 5 minutes. Take off the heat.
3. Remove the pork from the oven and cover loosely with foil to keep warm. Set aside. Put the pan or wok back on the heat and add the noodles, beansprouts and pak choi leaves. Stir fry for 3 minutes. Pour in the soy sauce mixture and cook gently for 1 minute, stirring until coated and combined. Divide the noodles between warm bowls, thinly slice the pork and place on top of the noodles. Serve immediately.

*Recipe from Weight Watchers book “delicious”