Ingredients for 1 portion:

1 Old Spot pork chop
5 baby leeks
1 oz caster sugar
1 fl oz white wine
2 fl oz whipping cream
1 oz butter
3 oz chopped fresh herbs
1 chopped shallot
5 oz washed baby spinach
salt, pepper, nutmeg
1 chopped red chilli
3 oz cajun spice

Method:

Firstly rub the cajun spice into the flesh of the pork chop, pushing hard to aid the marinating. Heat a pan without any fat or oil and add the pork chop. Once smoking leave for 5 minutes then turn over and repeat on the other side. This method of cookery is known as "blackened".

For the sauce remove the green tops of the baby leeks and wash them well. Melt a little butter in a shallow pan and add the leeks. Cook them gently till slightly softened then add the sugar and a pinch of salt. The salt will draw out moisture from the leeks that will help the sugar dissolve.

At the point when the sugar is just starting to turn a brown colour add the white wine. Reduce this to about a teaspoon full then add the cream. Bring the cream to the boil then add the butter little by little whisking well all the time to create a smooth creamy sauce.

Then add the well chopped mixed fresh herbs.

Melt a little butter in a pan and add the washed spinach to it and the finely chopped chilli. Place a lid on the pan and within a short while the spinach will be slightly limp and cooked.

For serving, place the spinach into the centre of the plate and season with pepper and nutmeg. Place the pork on top and pour the creamed leeks and sauce over the top.

Serve with minted new potatoes and garlic bread.