Pork Escalope with Mangetout

Boil the carrots for 5 minutes, covered, then add the potatoes and cook for 15 minutes, ensuring the vegetables are fully submerged. Season with salt and pepper. Reserve a small amount of the cooking liquid, then drain and set aside.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.

Melt half of the butter in a frying pan over medium heat and fry the shallot and garlic for 3 - 4 minutes. Season the pork with salt and pepper. Take half of the shallot and garlic out of the pan and set aside. Fry the pork in the same pan for 3 - 4 minutes, or until evenly browned, then transfer to an oven dish and roast for 6 - 8 minutes. Remove from the oven and then slice the pork escalope.

Increase the heat under the frying pan and deglaze with the stock and balsamic vinegar. Stir in the mustard and season with pepper, then allow to cook for 4 - 6 minutes or until it has reduced by half. Shortly before serving, whisk the rest of the butter into the jus.

Boil plenty of water in a saucepan and cook the mangetout for 4 - 6 minutes, then drain and rinse under cold water. Transfer the reserved shallot and garlic to the carrot and potatoes and mash until smooth. Add a splash of the reserved cooking liquid if necessary and then season to taste with salt and pepper.