Pork Saltimbocca with Chestnut Mushrooms and Tagliatelle

Roughly chop the mushrooms and set aside. Heat 1 tbsp of oil in a frying pan on medium heat, drop in three quarters of the sage leaves and fry for 30 seconds until just crisp. Immediately remove the leaves from the pan and set aside. Tip: Be careful not to let them burn!

Now add 1 tbsp of butter to the empty pan (or 1 tbsp of oil if you don’t have any butter), allow it to melt, then lay the pork medallions in the pan (serrano hamside up first) and cook for 4-5 mins on each side until cooked and well browned. At the same time, add 1 tbsp of oil to another frying pan and add the mushrooms, season with ¼ tsp of salt and a good grind of black pepper and cook for 5 mins.

Meanwhile, boil a large pot of water with ¼ tsp of salt.

Once your pork and mushrooms are both ready, remove from the frying pans and set aside. Cover the pork with foil to keep warm.

With the (now empty) frying pan on low heat, pour in the white wine vinegar and allow it to evaporate before adding the chicken stock pot and 100ml of boiling water, stirring well to scrape all the lovely sticky bits from the bottom of the pan.Tip: This is called de-glazing. Turn up the heat to medium and leave everything to bubble away until about half the liquid is left.

While the liquid is reducing, put the tagliatelle in the boiling water for 6 mins or until ‘al dente’. Once the stock in the pan has reduced, stir in the crème fraîche and return your mushrooms and sage leaves to the pan to heat through. Drain your tagliatelle(reserving 3 tbsp of pasta water) and pop it in the pan with the creamy mushroom sauce, together with the reserved pasta water.