Sticky Thyme & Double Caramelised Onion Pork

While the fries are baking, roughly chop the tomato. Grate the carrot (see ingredients). Pick the thyme leaves. In a small bowl, combine the onion chutney and thyme, then season with salt and pepper. Set aside. In a large bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork in batches, until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest. TIP: Pork can be served slightly blushing pink in the centre.

While the pork is resting, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Season. Add the mixed salad leaves, tomato and carrot. Set aside.

Return the frying pan to a medium-high heat. Cook the onion chutney mixture, the butter, any pork resting juices and a splash of water until slightly reduced, 1 minute. Remove from the heat, then return the pork to the pan and turn to coat in the glaze.