Start by roughly chopping the shallots, garlic, galangal (or ginger), chillies and one of the sticks of lemongrass.
Place a large saucepan on a medium high heat and add a tbsp of oil...

Pre heat the oven to 190 degrees C. Place the bones in a deep roasting tray and roast for 10-15 mins.  At the same time, slice all of the mushrooms. Put a large frying pan on a high heat and add a little oil...

(serves 4) Method: Start by prepping the vegetables; peel and finely slice the carrots at an angle, shred the cabbage and cut the spring onions into chunks ( reserving some of the green tops for garnish), slice the onion and crush the garlic...

Start by making the salsa. You can make a large batch if you like as it will keep well in the fridge for a good few days.

Peel the shallot and garlic, halve and add to a roasting tray along with the green chillies (kept whole), put in a hot grill and cook until slightly charred, alternatively roast in an oven at 220C...

(Serves 4-6)

Method is only 6 easy steps!
1. Start by finely dicing or pureeing the garlic and ginger. Finely chop the spring onion and reserve the green part for later.
2. Add a small amount of oil to a medium pot and add the garlic, ginger and white of the spring onion. Sweat on a low heat for 4-5 mins...

Serves 3-4

Ingredients: 

600g pork tenderloin

3-4 large potatoes

1 tbsp dijon mustard

1 tbsp wholegrain mustard

1 tbsp honey

120ml double cream

500ml chicken stock 

100ml white wine 

75g butter 

Small bunch of sage.

Salt & pepper to taste

Method:

Preheat the oven to 180 deg C.

Start by making the mashed potatoes. Peel and dice the potatoes into even size pieces and place in a pot of water, season with salt and place on a medium high heat and cook until tender. Mash or put through a ricer. Season the mashed potatoes with 25g of the butter and 50ml of the cream, salt and pepper.

Keep the mash warm while you cook the pork. Place a large pan on a medium high heat. While that heats up season the tenderloin with salt and pepper. Add a small amount of oil to the pan and sear the pork, cook on one side for 2-3 mins, turn and add the rest of the butter and the sage and baste all over. Transfer to the oven and put the pan to the side without washing it. Cook the tenderloin until it reaches an internal temp of 55 degrees C. Rest for 5-10 mins to bring the internal temperature up to around 62 degrees.

Make the sauce in the same pan that you seared the pork in, add the honey and mustard to the pan and cook for 1-2 mins add the white wine and cook until reduced, add the chicken stock and reduce it by two thirds.

Once reduced add the rest of the cream and season with salt and pepper.

Serve by plating a portion of the potato mash, topped with the sliced tenderloin and spoon over the sauce.