A tasty oriental stir fry packed with lots of flavour – serves 4

Ingredients:
1 tsp sunflower oil
1 heaped tbsp five spice paste (or powder mixed with extra oil)
1 x 350g pork tenderloin fillet
2 shallots, peeled and thinly sliced
1 tbsp runny honey
1 tbsp rice vinegar
1 tbsp light brown soft sugar
2 tbsp toasted sesame oil
2 cloves garlic, thinly sliced or use lazy garlic
2cm piece fresh root ginger, peeled and cut into thin sticks or use lazy ginger
1-2 small red chillies, deseeded and thinly sliced
2 x 200g bags curly leaf kale

Method:
1. Preheat the oven to 200°C (fan 180°C/gas 6). In a small bowl, mix together the sunflower oil with the five spice paste (or powder) then rub it all over the pork.

2. Put the shallots and 300ml of water into the bottom of a roasting tin. Place the pork on a rack set over the tin and roast in the oven for 35 minutes. Most of the water will have evaporated after this time, so pour another 200ml of hot water into the tin.

3. Brush the honey over the pork and roast for a further 5-10 minutes until the juices run clear when pierced with the tip of a knife. Transfer the pork to a warmed plate, cover with foil and leave to rest for 10 minutes.

4. To make the sauce, put the roasting tin over a low heat and stir in the rice vinegar and sugar. Bring to the boil, stirring all the time and scraping any sticky juices from the base of the tin, then reduce the heat and simmer for 5-7 minutes, until slightly reduced.

5. Meanwhile, heat the sesame oil in a very large wok or deep frying pan over a high heat. Add the garlic, chilli and ginger and stir-fry for 1 minute.

6. Add the kale and 2-3 tablespoons of water and stir-fry for another 2-3 minutes until the kale has wilted or longer if you like it more tender.

7. Carve the pork into 12 rounds and serve on top of the kale, with the shallot sauce drizzled over.