Instructions: Preheat the oven to 220c/452f/Gas 7.

1 Chop a tomato and halve the remaining tomatoes. Pull the purple centres out of the sprouting broccoli and cut them into small florets.

2 Blanch the florets in a pan of boiling salted water for three minutes with the garlic. Drain.

3 Fill a deep pan one-third full with vegetable oil and heat. Peel the onion and, keeping the root intact, make deep criss-cross cuts almost all the way down to the root.

4 Deep-fry the onion slowly until golden brown and cooked through. Drain on kitchen paper.

5 Beat out two pork steaks between two pieces of oiled clingfilm. Season, place some blanched florets in the centre of each and roll up to enclose, securing with a cocktail stick.

6 Heat 1 tbsp olive oil in a griddle pan, add the pork rolls and cook quickly to seal all over.

7 Cook the pan in the oven for 8-10 minutes, or until cooked through. Mix the mustard and mayonnaise.

8 Sit the fried onion in the centre of a plate, arrange the pork rolls around the edge and spoon on the mustard mayonnaise.

9 Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain.

10 Cut the broccoli stalks into 5cm long pieces and cut the remaining pork steaks into thin strips. Heat 1 tbsp olive oil in a wok, add the pork and stir fry for a few minutes to seal.

11 Add the broccoli stalks and cook until the pork is cooked through and the broccoli is tender.

12 Add the mustard powder, dill and chopped tomato. Stir in the lemon, lime and orange zest, add the pasta and toss together. Season and serve on a plate.

13 Heat 1 tbsp olive oil in a griddle pan. Add the blanched garlic and tomato halves cut-side down and cook for a few minutes.

14 Turn over the tomatoes, sprinkle over a dash of balsamic vinegar and caster sugar, put the pan to the oven and cook for 5-8 minutes, until tender.

15 Pour the red wine into a pan and simmer rapidly to reduce by about half.

Shred the broccoli leaves and deep fry until crisp. Drain on kitchen paper.

16 Serve the roasted tomatoes and garlic on a plate and pour over the reduced wine. Pile the deep-fried broccoli leaves on top.

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