Ingredients
- 1 pork fillet
- 1 medium parsnip
- 3tbsp rapeseed oil
- 225g button mushrooms, halved
- 2tsp paprika
- 100ml chicken stock
- 150ml sour cream
- 6 gherkins, finely sliced
- Juice of half a lemon
- Flat parsley, chopped
- Salt and black pepper
- 1 Granny Smith apple, thinly sliced and cut into thin strips
1 Trim the pork fillet of its sinew and cut into 1cm slices at an angle, then cut each slice into a 1cm strip.
2 Peel and top the parsnip, then cut to replicate the size of the pork as best you can.
3 Heat the oil in a large pan or wok until gently smoking, then add the pork and the parsnip.
4 Cook for five minutes over a high heat till everything is golden brown.
5 Add the mushrooms and the paprika and then cook for one more minute before adding the chicken stock, sour cream and gherkins.
6 Add the lemon, parsley, and season. Spoon onto warm plates with some rice, then top artfully with the fresh apple.
