Pork with spiced rhubarb chutney

Preparation

Cut into small chunks the British outdoor-grown rhubarb. Crush the piece of ginger. Deseed and finely dice the red chillis. Juice the oranges.

Method

1. 1 Put the chutney ingredients in a saucepan.
2. 2 Bring to the boil, then reduce the heat. Simmer, stirring occasionally, for 10 minutes, or until the rhubarb is soft and breaking apart – add a splash of water to loosen if it starts to stick.
3. 3 Remove from the heat and set aside to cool.
4. 4 To cook the pork, heat a frying or griddle pan over a medium-to-high heat.
5. 5 Rub the pork on both sides with a little oil, and season with salt and pepper.
6. 6 Sear the fat and edges of the pork, and cook on each side for 7 minutes, or until cooked through.
7. 7 Transfer to a plate or board and leave to rest for about 5 minutes.
8. 8 Top with rhubarb chutney, and serve with rocket and roasted new potatoes.