Serves 4

After thinking about the pea salad at the Riverside, I thought I had better give you the recipe, rather than keep you guessing. Pork fillets are pretty easy to come by these days, but don't overcook them; keep them a touch on the pink side. As for the peas, you may well have to use our European imports for the moment, as the late spring has slowed our home-grown ones down somewhat, or frozen peas, which I'm not too adverse to.

4 pieces of pork fillet, weighing 150-180g each
Vegetable or corn oil for frying
3 shallots, peeled and finely chopped
2 rashers of smoked streaky bacon, finely diced
Juice of 2 oranges and grated zest of 1
120ml rapeseed or olive oil
300g peas, cooked
A handful of pea shoots, optional
Salt and freshly ground black pepper

Gently cook the shallots and bacon in a tablespoon of the rapeseed oil for 2-3 minutes. Add the orange juice and simmer until you have about 2-3 tablespoons left. Add the rest of the rapeseed oil and season then mix in the peas and pea shoots.

Meanwhile pre-heat a ribbed griddle or heavy-bottomed frying pan with a tablespoon of vegetable oil. Season the pork fillets and cook them for 5-6 minutes on each side, keeping them slightly pink and moist. Leave the pork to rest on a plate for 5 minutes to catch any juices, which can be added to the peas.

Spoon the peas on to plates, slice the pork fillets into 3 or 4 pieces and lay on top.