Angela Hartnett's pork escalope with peppers and pak choi recipe

This lovely summer dish is really quick and simple. Pork can take strong flavours, so it is no surprise that it is a natural partner for sage, but adding peppers and pak choi lifts the whole thing. Make sure you keep the peppers moist as they act as the sauce. (Serves four) 50ml olive oil 2 red romano peppers, thinly sliced, seeds removed 2 pak choi, sliced, thick roots and green leaves separated 1 tbsp sage, chopped Pinch of salt 8 pork escalopes, approximately 80g each 2 tbsp of lemon juice Put 30ml of the olive oil into a large frying pan. Add the sliced peppers and saute for 10 minutes on a low heat. Add the pak choi roots and saute for two minutes, throw in the green leaves and continue to cook on a low heat for a further two minutes. Add the sage and check seasoning. If the vegetables look as if they are drying out, add a little hot water. Remove the vegetables, dry the pan with kitchen roll and add the remaining oil. Get your pan nice and hot, season the escalopes and fry on a medium heat for two minutes on each side. Remove the pork, deglaze the pan with the lemon juice and add the vegetables for long enough to ensure they are hot through. Rest the escalopes on top of the vegetables to serve. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett