Ingredients

• 125ml/4fl oz white balsamic or white wine vinegar
• 115g/4oz caster sugar
• 1 small fennel bulb
• trimmed and thinly sliced
• 1 small beetroot
• peeled and thinly sliced
• 3 baby carrots
• peeled and thinly sliced
• 1 sprig fresh fennel seeds or 1 tsp crushed dried fennel seeds
• 1 sprig fresh dill seeds or 1 tsp finely chopped dill
• 1 bunch asparagus
• trimmed and blanched until tender
• 75g/2½oz broad beans
• blanched until tender
• outer skin removed if desired
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 20g/¾oz butter
• 8 x pork leg steaks (about 800g/1lb 12oz)
• 125ml/4fl oz dry white wine
• 12 nettle leaves

Directions

• For the pickle
• combine the vinegar and caster sugar in a small saucepan. Stir over low heat until the sugar dissolves. Increase the heat
• bring to the boil and simmer for 2 minutes. Place the fennel
• beetroot
• carrots
• fennel and dill seeds in a heatproof bowl
• pour over the balsamic mixture
• mix well and set aside.
• For the salad
• combine all the ingredients and season to taste with salt and pepper.
• For the pork
• heat the olive oil and half the butter in a large frying pan over medium heat. Season the pork steaks with salt
• add to the pan and cook for 3 minutes on one side then 2 minutes on the other
• or until cooked as desired. Transfer to a warm plate
• cover with aluminium foil and leave to rest.
• Return the pan to a medium heat
• add the wine and deglaze the pan by scraping up any burnt bits. Add the nettles and simmer until thickened to a sauce. Add the remaining butter
• any juices from the resting pork and whisk until the sauce is smooth. Season to taste with salt and pepper.
• Serve the pork topped with the sauce and pickle with the salad alongside.