- 125ml/4fl oz white balsamic or white wine vinegar
- 115g/4oz caster sugar
- 1 small fennel bulb, trimmed and thinly sliced
- 1 small beetroot, peeled and thinly sliced
- 3 baby carrots, peeled and thinly sliced
- 1 sprig fresh fennel seeds or 1 tsp crushed dried fennel seeds
- 1 sprig fresh dill seeds or 1 tsp finely chopped dill
- 1 bunch asparagus, trimmed and blanched until tender
- 75g/2½oz broad beans, blanched until tender, outer skin removed if desired
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 20g/žoz butter
- 8 x pork leg steaks (about 800g/1lb 12oz)
- 125ml/4fl oz dry white wine
- 12 nettle leaves
- For the pickle, combine the vinegar and caster sugar in a small saucepan. Stir over low heat until the sugar dissolves. Increase the heat, bring to the boil and simmer for 2 minutes. Place the fennel, beetroot, carrots, fennel and dill seeds in a heatproof bowl, pour over the balsamic mixture, mix well and set aside.
- For the salad, combine all the ingredients and season to taste with salt and pepper.
- For the pork, heat the olive oil and half the butter in a large frying pan over medium heat. Season the pork steaks with salt, add to the pan and cook for 3 minutes on one side then 2 minutes on the other, or until cooked as desired. Transfer to a warm plate, cover with aluminium foil and leave to rest.
- Return the pan to a medium heat, add the wine and deglaze the pan by scraping up any burnt bits. Add the nettles and simmer until thickened to a sauce. Add the remaining butter, any juices from the resting pork and whisk until the sauce is smooth. Season to taste with salt and pepper.
- Serve the pork topped with the sauce and pickle with the salad alongside.