Winter Pork Schnitzel

Heat 2 tbsp of oil in a small pan and add the sliced onions and 1/2 tsp of salt. Cook over medium-low heat for 15 mins (at least) until the onions are really soft. Add the vinegar and a pinch of sugar (if you have any) and allow to reduce down to a jammy consistency.

Lay the pork slices between two sheets of clingfilm. Whack the pork, using the base of a pan or a rolling pin, until it is 1cm thick.

Boil a large pot of water on medium-high heat with 1/2 tsp of salt for the potatoes. Put the breadcrumbs in a big bowl with ¼ tsp of salt and a good few grinds of black pepper. Coat each pork fillet evenly in a tbsp of sour cream. Press each fillet into the breadcrumbs until completely coated.

Cook the potatoes in the boiling water for 10-15 mins until cooked through, then drain and mash them. Stir in 1 tbsp of sour cream, 2 tsp of butter (if you have some) and a good pinch of salt and pepper.

Boil a large pot of water with ¼ tsp of salt, cook the broccoli for 4 mins until al dente.

Heat 2 tbsp of oil in a large frying pan. Lay the pork schnitzels in the pan and cook for 3-4 mins on each side. Tip: Cook these in batches to make sure the pan retains its heat and gives a lovely golden colour to the schnitzels.