METHOD

1. Take the joint out of the fridge and season with salt 30 minutes before cooking
2. Quickly brown the meat in oil in a casserole pan then add the marjoram followed by the pork fat.
3. Add the carrots, radishes and cold butter. Cover and cook on a high heat for 15 to 20 minutes.
4. Add the tomatoes. Cook for 5 minutes then deglaze with the cider.
5. Finally, add the peas and broad beans.
6. Cook for a further 7 to 8 minutes with the lid on.
7. Season generously with pepper then add a splash of white balsamic vinegar.

SERVING SUGGESTION

The Chef’s idea: serve a lime and avocado cream on the side.
Serve with: a fennel and French bean salad with shavings of parmesan.