Pan-Fried Pork Medallions

Pick the tarragon leaves from the sprig and finely chop them. Mix 200ml of boiling water with the chicken stock. Tip: You can steal a bit of water from your potato pan to save time.

Cut the leek in half lengthways then cut very thinly widthways (i.e. shred it). Remove any traces of fat from the pork fillet. Slice the pork into medallions approx 2cm thick. Season on both sides with a good sprinkle of salt and pepper.

Heat 1 tbsp of oil over a high heat in a large frying pan. Stir fry the leek in batches for about 4 mins with 1/4 tsp salt. Remove from the pan as soon as they are soft enough to eat.

In the same pan, add 1 more tbsp of oil. Brown the medallions on both sides for a couple of minutes (turning only once). Tip: Cook in batches if necessary if you only have a small pan. By not overcrowding the pan you can brown the pork rather than stew it.

Once the meat is brown, pour in the stock. Add the chopped tarragon leaves. Stir well to get any meaty bits from the bottom of the pan. Simmer gently to reduce the liquid by a third.

Turn heat to low, add the sour cream and stir. Tip: Make sure the sauce does not boil as this could curdle your sour cream. Allow everything to warm through for a few minsutes. Test for seasoning and add more salt and pepper if needed.