Wednesday 25 February
For a quick dinner after a long day, our go-to is pork scaloppine, which we cut thin from a whole tenderloin and freeze in packets of five (the two larger for Barbara, the three smaller for Holt).
Once defrosted and seasoned (salt, white pepper, a shake of dried thyme), they pan-fry in a matter of minutes. Then while they rest, you use the fond in the pan for a sauce; in this case, sautéed shallot deglazed with Marsala.
A sheaf of roasted asparagus on the side, and you're all set.