Milk-poached pork medallions

Preparation

This pork medallion recipe makes a lighter alternative to Sunday lunch, or would work well as a Christmas Eve meal. The milk sauce is creamy without being too rich, while the glaze adds sticky sweetness to the pork.

1. Place a wide, deep pan over a medium-low heat and add a dash of oil. Lightly fry the shallot and garlic until soft and translucent, then add the wine and increase the heat.

2. Allow the wine to reduce until almost fully evaporated, then add the milk, thyme and sage and season with salt and pepper.

3. Add the pork to the milk, adding a dash more milk if required to ensure the medallions are full covered. Cover the pan with a lid and gently heat the milk over a low heat for 15 minutes, or until cooked through.

4. Meanwhile, prepare the glaze. Combine the honey and treacle together in a small pan and heat until runny, taking care not to let it burn. Season with salt, pepper and lemon juice and set to one side.

5. Remove the pork from the milk and place in a deep baking tray. Pour a little of the milk into the tray, covering it with foil, and tip the rest into a saucepan for the sauce.

6. Mix the corn flour with the butter and whisk it into the milk, cooking over a medium heat until the sauce thickens to a desired consistency. Strain into a clean pan or jug and whisk in the mustard and chopped chives.

7. Steam or boil the spring greens for 3 minutes. Meanwhile, preheat the grill to high.

8. Brush the top of the pork medallions with the glaze and place under the grill until the glaze begins to bubble - this should only take a few seconds. Repeat, placing the medallions under the grill for a few seconds before removing.

9. To serve, spoon some of the sauce onto each plate and top with a portion of greens and 3 medallions.