A simple Greek pork dish - very light, very summery.

Ingredients - serves 4

600g pork escalopes
juice & grated zest of a lemon
2 tsp coriander seed, crushed
4 tbsp olive oil
2 cloves garlic, crushed
250ml white wine

fresh coriander leaf
plain boiled rice
a green salad & dressing

Method

Crush the coriander seed with a pestle - ground coriander just doesn’t give the same results. Cut the escalopes into strips and marinade in 2 tablespoons of the the olive oil mixed with a couple of tablespoons of the white wine, the crushed garlic, lemon juice and zest, and crushed coriander seed - and leave overnight in the fridge.

Remove the pork from the marinade and fry off in the remaining olive oil with a little salt and pepper. When browned, add the rest of the white wine and the marinade to the pan - keep the heat up and cook until the liquid is a syrup and the pork completely cooked through. Taste and adjust seasoning.

Serve with boiled rice and salad and scatter with some chopped fresh coriander leaf.