FOOD: PICK 'N' MIX TO GET YOUR KICKS

Sep 9 2007 Michael Kilkie

Being able to create a fantastic meal isn't just about being an amazing cook.

It's also important to have a good knowledge of ingredients and an instinct about what will go together.

Great meals don't always have to be put together from scratch. Smart cooks will know what bits and bobs can be brought in to complement their own skills.

Nowadays there are so many delis and supermarkets with whole sections of speciality ingredients, you can pick up quality products easily.

So with a little knowledge, you can quickly rustle up a great meal.

For today's recipe I picked a few ingredients to make what I would call a salad, not one in the traditional sense but a mix of cold deli ingredients.

I coupled this with nice pork escalopes but the dish would work equally well with another meat, such as lamb cutlets, which go nicely with feta cheese.

Fish would also go well with the salad. A robust fish such as monkfish would hold its own against the other strong flavours.

You don't have to stick to feta cheese either. In fact, you don't have to keep any of the ingredients - chop and change as you fancy.

Have a look in your local shops and try mixing and matching with the wide array of quality produce around.

Goats' cheese will also work well crumbled through the dish, as would nice shavings of parmesan or the Spanish cheese manchego. Manchego is a hard cheese that works well with pork.

I've used artichokes but there are lots of roasted vegetables you could use, such as peppers or onions.

I've added pickled chillies as I like a little kick and they work well in the dish but leave them out if you're not a fan.

Pork escalopes with pickled chillies and feta

INGREDIENTS (serves 4)

4 pork escalopes

1 jar pickled chillies

1 block feta cheese

1 jar marinated artichokes

Handful walnuts, roughly chopped Small handful fresh chopped coriander

Salt and pepper

1tbsp olive oil

METHOD

Heat the oil in a pan, season the pork on both sides with a little salt and pepper and fry until golden for about 2-3 mins on each side, depending on their thickness, until cooked through. Drain the chillies, artichokes and feta cheese.

Cut the feta into cubes and half or quarter the artichokes if they are too big. Leave the chillies whole. Mix the chillies, artichokes, feta, walnuts and coriander in a bowl and serve with the pork.