LEMON & HERB PORK ESCALOPES

» Put the pork escalopes in a large, shallow, non-metallic dish. Heat the oil in a small, heavy-based saucepan. Add the bay leaves and stir-fry for 1 minute. Stir in the lemon rind and juice, beer, honey and juniper berries and season to taste with salt and pepper.

» Pour the mixture over the pork, turning to coat. Cover with clingfilm, leave to cool and chill in the refrigerator for up to 8 hours.

» Preheat the barbecue. Drain the pork, reserving the marinade. Core the apple and cut into rings. Cook the pork over medium-hot coals, frequently brushing with the reserved marinade, for 5 minutes on each side, or until thoroughly cooked. Cook the apple rings on the barbecue, brushing regularly with the marinade, for 3 minutes.

» Transfer the pork to a large serving plate with the apple rings and serve immediately.

SERVES 4

• 4 pork escalopes

• 2 tbsp sunflower oil

• 6 fresh bay leaves, tom into

• pieces

• grated rind and juice of 2 lemons

• 125 ml/4 fl oz beer

• 1 tbsp clear honey

• 6 juniper berries, lightly crushed

• 1 crisp dessert apple

• salt and pepper