90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
150ml (5 fl oz) dry white wine (⅔ cup)
You will also need a flameproof roasting pan.
Preheat the oven to 200°C (400°F) (gas 6)
Lay the prosciutto slices side by side, overlapping them slightly.
Next, remove the leaves from the rosemary sprig and finely chop them. Sprinkle over of the prosciutto and then lay the pork tenderloin on top. Wrap the prosciutto round the pork and put in the pan, seam-side down. Now brush olive oil all over the top to evenly coat the prosciutto.
Roast for 25 minutes.
Cut any of the larger potatoes in half to give an even overall size.
Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.
Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.
Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.
Add the asparagus to the pan with the potatoes. Now add a knob of butter and the chopped herbs. Gently toss to coat. Season, cover and keep warm while preparing the sauce.
Mix together the cream and the zest from the lemon and set to one side.
When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.
Meanwhile, put the roasting pan on the hob, over a medium–high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.
To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.
3 eggs, large (U.K.)/extra large (N.A.), yolks only
170g (6 oz) butter, cut into small cubes (¾ cup, or ½ stick)
1 tbsp parsley, chopped
1 tbsp chives, chopped
salt and freshly ground black pepper
baby potatoes and green beans
You will also need a large shallow frying pan/skillet with lid
Lay the salmon fillets side by side in the shallow pan/skillet along with the bay leaf and peppercorns. Cut four slices from the lemon and add them to the pan. Cover the salmon with cold water and add the lid. Now bring the water to a boil then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon.
Meanwhile, squeeze 1 tablespoon juice from the rest of the lemon and add it to a small pan along with the vinegar. Bring to a boil, then let it bubble rapidly over a medium heat until it has reduced by half. It will reduce very quickly so you need to watch it. Put to one side to cool a little while bringing a little water to a gentle simmer in another pan.
Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and then add the cooled vinegar and lemon juice. Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.
Remove the bowl immediately from the heat, stir in the herbs and season.
Using a fish slice, drain the salmon fillets and put them on serving plates and then pour the sauce over each fillet.