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Ingredients 2 pork loin chops 1 tablespoon chopped sage 1 teaspoon honey salt & pepper 10g porcini mushrooms 1 chicken stock cube, melted in 1/3 pint boiling water 100ml Deakin Estate Cabernet Sauvignon 1 teaspoon damson jam 1 teaspoon Taste No 5 umami paste 3 spring onions 6 open cup mushrooms 1 bag of baby spinach 1 clove of garlic

Method   Coat the chops in honey, salt and pepper and then fry them for a couple of minutes on each side. Then pop them into an oven (200 degrees C) for 8-10 minutes. For the sauce combine all the ingredients in a saucepan and then reduce by about 2/3. Fry the onion, garlic and mushroom together in the deglazed pork pan and then wilt the spinach over it. Build the dish (on a slightly nicer plate than the one in my picture!) and serve with Deakin Estate Cabernet Sauvignon. Recipe by Dan Coward

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