Instructions: Preheat the oven to 220c/425f/Gas 7.

1 Heat a small frying pan, add the cumin, coriander seeds and cloves and dry fry for a few minutes.

2 Crush the spices in a pestle and mortar and crush and tip onto a plate.

Add the chopped coriander, orange and lemon zest, garlic, ground turmeric, garam masala, ginger and salt and mix together. Roll the pork fillet in the spices to coat all over.

3 Heat 1 tbsp olive oil in a large ovenproof frying pan. Add the pork and cook for 2-3 minutes on each side to brown and give a crust. Put the pan in the oven and cook for 10-15 minutes, or until the pork is cooked through.

4 Cook the sweet potato in a pan of boiling salted water until tender. Heat 1 tbsp olive oil in a frying pan. Add the red onion and cook gently for a few minutes to soften.

5 Add the vanilla pod, apricots, soft brown sugar, black treacle, balsamic and red wine vinegars and red wine.

6 Bring to the boil, cover with a lid and reduce the heat so the chutney simmers. Cook for about 5-8 minutes, or until the onions and apricots are tender and the liquid has reduced.

7 Blanch the pepper and beans in a pan of boiling water for 1-2 minutes, then drain.

8 Place the vegetables in a bowl, drizzle over 3 tbsp olive oil and lemon juice, toss and season with pepper.

9 Drain the cooked potato and roughly mash with a fork. Add the butter, cream, mustard and chervil, mix together and season.

10 Spoon the mash onto a plate and place spoonfuls of chutney around the edge. Arrange the salad on top, slice the pork and pile onto the salad.

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