How to make it

  • Cook the butter beans in boiling salted water until soft, pass through a sieve to remove the skins, add 1 tbsp of the cream, season and keep warm. Reduce the wine with the garlic, add the remaining cream and chopped chervil, simmer to thicken, season and keep warm. Season and shallow fry the pork for two to three minutes on each side, remove from the pan and leave t rest. Add the butter and heat until foaming, add the apple to brown, toss in the chives to warm through only and season. To serve, spoon the puree on to the middle of a warmed serving plate, carefully arrange the apple on top and circle with the sauce. Sit the Pork on top and garnish with fresh herbs.

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    " It was excellent "
    mjcmcook ate it and said...
    I look forward to preparing this
    "5"FORK!!!!! recipe very soon~
    Thank-you so much for sharing~
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