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1
Preheat the oven to 220c/425f/Gas 7.
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2
Heat a small frying pan, add the cumin, coriander seeds and cloves and 'dry fry' for a few minutes.
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3
Crush the spices in a pestle and mortar and crush and tip onto a plate.
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4
Add the chopped coriander, orange and lemon zest, garlic, ground turmeric, garam masala, ginger and salt and mix together. Roll the pork fillet in the spices to coat all over.
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5
Heat 1 tbsp olive oil in a large ovenproof frying pan. Add the pork and cook for 2-3 minutes on each side to brown and give a crust. Put the pan in the oven and cook for 10-15 minutes, or until the pork is cooked through.
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6
Cook the sweet potato in a pan of boiling salted water until tender. Heat 1 tbsp olive oil in a frying pan. Add the red onion and cook gently for a few minutes to soften.
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7
Add the vanilla pod, apricots, soft brown sugar, black treacle, balsamic and red wine vinegars and red wine.
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8
Bring to the boil, cover with a lid and reduce the heat so the chutney simmers. Cook for about 5-8 minutes, or until the onions and apricots are tender and the liquid has reduced.
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9
Blanch the pepper and beans in a pan of boiling water for 1-2 minutes, then drain.
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10
Place the vegetables in a bowl, drizzle over 3 tbsp olive oil and lemon juice, toss and season with pepper.
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11
Drain the cooked potato and roughly mash with a fork. Add the butter, cream, mustard and chervil, mix together and season.
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12
Spoon the mash onto a plate and place spoonfuls of chutney around the edge. Arrange the salad on top, slice the pork and pile onto the salad.
