This is just soooo good - but difficult to know what to eat it with. I settled for a green salad with dressing made with sunflower oil, dash of sesame oil, good sqeeze of ginger juice (grate and squeeze) and a dash of soy.

Ingredients - serves 4 2 x 350g pork fillets 2 cloves garlic, crushed & finely chopped 1 tbsp Essential sunflower oil 1 tbsp soy sauce 2 tsp honey 2 tsp grated ginger salt, pepper 8 English plums 25g butter 25g muscovado sugar 1 tbsp finely grated ginger 1/2 red chilli, seeded & finely chopped 100ml orange juice

Method

1 Mix together sunflower oil, soy, honey, garlic and ginger and rub over the fillets to coat. Place side by side in a roasting dish - with space between them - and lightly season with salt and pepper. Cover and chill for an hour or two.

2 Pre heat the oven to 200°C.
Roast the fillets for 30-40 minutes (depending on thickness), do the skewer test to make sure juices run clear, and then rest them in a warm place for 5 minutes.

3While the pork is cooking, halve the plums and dispose of the stones. Heat the butter in a frying pan to foaming and add chopped chilli, ginger and sugar. Stir about for a minute with a wooden spatula then place plums cut side down into the spiced butter for a couple of minutes then turn and cook the other side for the same. Raise the heat and add orange juice to the pan, cook to reduce the sauce to syrupy then remove from heat.

4Cut fillets into 2cm slices and serve on warmed plates with spiced plums and sauce.