Pork or chicken with wild mushrooms and ginger

Method

1. Cut the pork or chicken into slices about a quarter of an 8mm thick. Pour a little of the oil or butter into a very hot frying pan and sauté the pieces of meat, a few at a time, until brown on both sides but not fully cooked. Remove to a plate and keep warm.

2. Add a little more oil or butter and cook the onion and ginger gently until soft and golden.

3. De-glaze the pan, add the stock and boil to reduce by one-quarter.

4. Meanwhile, sauté the mushrooms in a little oil or butter in another frying pan over a high heat, then add to the pork or chicken.

5. Add the cream to the onion and stock, then bring back to the boil, thicken slightly with roux, add the meat, mushrooms and parsley to the sauce and all the juices. Taste, add a little lemon juice and bubble gently for a couple of minutes until the meat is fully cooked. Taste again and correct seasoning if necessary. Pour into a hot serving dish and serve with Orzo or a bowl of fluffy rice.