Pork salad with apple, radish, ginger and elderflower
1 pork fillet trimmed and cut into medallions 1 tablespoon cooking oil 1 tablespoon honey 2 tablespoons elderflower vinegar ( made by infusing vinegar with elderflowers) or substitute regular white wine vinegar 2 tablespoons soy sauce 25g finely grated ginger 2 red apples, cored and sliced 200g radishes, sliced 1 red onion, finely sliced 2 tablespoons Greek yoghurt 2 tablespoons mayonnaise 2 little gem lettuce, separated into leaves
Toss the pork in half the oil. Place in a smoking hot pan and cook through. Set aside to rest. Toss the apple slices in the remaining oil and cook until golden in the pan you cooked the pork. Place in a bowl. Add the radishes, onion, yoghurt and mayonnaise and mix well. Return the pork to the pan with any juices and cook. Whisk the honey, vinegar, soy and ginger together and add to the pan. Cook until the pork is glazed. Place the gem around a serving dish. Place the apple salad in the middle and add the pork and juices.
Elderflower and hibiscus cordial
15 elderflower heads, washed 1 litre boiling water 1 tablespoon hibiscus flowers or rose petals 450g castor sugar 1 lemon finely sliced 2 teaspoons citric acid
Place the sugar in a bowl and pour over the boiling water and add the hibiscus flowers. Add the lemon and elderflower heads and stir well. Add the citric acid and cover for 24 hours. Strain through muslin and store in sterilized bottles.