Pork fillet rolled in fruit tea, and pan roasted, served with an apple gravy gently flavoured with sage.
For the pork, preheat the oven to 180C/350F/Gas 4.
Split open the tea bags and scatter the leaves on a plate.
Coat the pork fillets with olive oil and roll them in the tea leaves.
Heat an ovenproof frying pan over a medium heat, then fry the pork until browned on all sides, then add the butter and baste the meat in the melted butter.
Transfer the pan to the oven and roast the pork fillets for 10-15 minutes, or until cooked through. Remove the pork fillets from the oven and set aside to rest.
For the sauce, fry the pork trimmings, shallots, garlic, apple and thyme in a saucepan over a high heat. When the pan starts to dry, add the wine and simmer for two minutes.
Add the stocks and reduce the volume of liquid by half.
Strain the sauce through a fine sieve into a pan then bring up to a simmer for a few minutes, skimming any impurities that rise to the surface. Remove the sauce from the heat and set aside until needed.
For the swede purèe, heat the oil in a pan over a low heat. Add the swede and fry until lightly coloured (do not brown). Remove the pan from the heat and set aside four cubes of swede for the garnish.
Add the star anise to the pan, cover the swede with water and return to the heat, to cook for 10-15 minutes until soft.
Remove the star anise and drain the swede, keeping the cooking water.
Add butter to the swede and blend to a paste using a handheld blender. Add the cooking water in small batches, blending to a smooth purée. Push the purée through a sieve and keep warm until ready to serve.
Cook the romanesco in a pan of boiling water for 2-3 minutes until just tender. Drain the romanesco and mix in some butter.
Just before serving, add sage to the sauce for a minute, then remove. Strain the sauce again through a fine sieve and keep warm. If the sauce is too sweet, add a little lemon juice.
To serve, fry the reserved swede cubes until golden brown. Cut the pork fillet into thick slices and divide between four plates. Add the romanesco and the swede purée then drizzle the sauce over.
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