Instructions: You can either marinate the pork fillet whole cook it then slice it up before serving; or for faster cooking cut it up first then marinate the slices.

Rub the pork with its ingredients and coat with the oil.

Marinate for about an hour (or overnight) if you can although the results are still good if you have to sling it straight in the pan.

If cooking whole fry the pork fillet in its marinade in an allsteel pan on all sides until dark and glazed.

Transfer in the pan to a preheated 190C/375F/Gas Mark 5 oven.

Roast for about 15 minutes.

The meat is ready when it feels firm (but still with spring).

Leave it to rest for 10 minutes before slicing.

If cooking slices fry them in their marinade until varnished brown.

Juice one of the limes and mix the juice with the caster sugar.

Slice the skin off the other lime then remove the segments from their membranes with a knife.

Roughly chop the segments mix with the sweetened lime juice and add to the tornup cos leaves.

Add the cucumber herbs spring onions peanuts and about 1 tbsp oil to coat the leaves with a light film.

Toss the salad then fold through the slices of pork and dig in.

Serves 4

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