Instructions: Preheat oven to 230c/450f/Gas 8.

1 Cook the potatoes in a pan of boiling salted water until tender and drain. Cook the broad beans in a pan of boiling water for 2-3 minutes.

Drain the beans and mix with the potatoes. Slice half the radishes.

2 Heat 1 tbsp olive oil in a saute pan, add the sliced salad onions and cook for a minute. Add the beans, potatoes and sliced radishes, sprinkle over a dash of balsamic vinegar and season. Serve in a bowl.

3 Using a sharp knife, cut down either side of the flat mango stones and remove pockets of flesh. Use a knife to make a criss-cross pattern through the flesh, push upwards from below the skin and cut off squares of mango flesh.

4 Mix with 100g/3 1/2oz yoghurt, 1/2 tbsp honey, pinch ground cinnamon and 1/2 tbsp chopped mint. Serve in a bowl. For the Radish

Tzaziki: Grate the remaining radishes and mix into 100g/3 1/2oz yoghurt with 1 tbsp chopped mint. Season.

5 Heat 1 tbsp olive oil in a griddle pan. Add 2 chops, thyme and garlic and cook the pork for 3-4 minutes on each side, or until cooked through.

6 Remove from the pan and allow the meat to rest for a few minutes.

Serve the chops with the radish tzaziki.

7 Heat 2 tbsp olive oil in an ovenproof frying pan, add the remaining chops and sprinkle over a pinch each of nutmeg, ginger and cinnamon, drizzle over 1 tbsp honey and add rosemary sprigs.

8 Cook for three minutes, transfer the pan to the oven and cook for 4-5 minutes. After this time, pour the red wine into the pan and continue cooking for a further 3-4 minutes, or until the pork is cooked through. Serve the pork with the rosemary sprigs.

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