Ingredients


4 pork escalopes

4 slices prosciutto

400g carrots, cut into sticks

400g runner beans, sliced

1 tbsp olive oil

3 tbsp lactose free cream (optional)

*Alternatively serve with tomato and zucchini risotto as shown.











Method


Season the pork, then lay a slice of prosciutto on each and secure with a cocktail stick. Put the carrots into a pan with a small glass of water, then season if you like.

Bring to the boil, cover and cook for 5 mins, then add the beans. Give everything a stir and cook, covered, for 5 mins more.

Meanwhile, heat the oil in a frying pan. Add the pork and fry quickly for 2-3 mins on each side until cooked. Stir the lactose free cream into the vegetables until it is warmed through, then serve alongside the pork.


Recipe adapted from: Good Food

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