Pork steaks with gin & coriander sauce

• 2 juniper

  berries

• 4 tbsp gin↗ tbsp

  warmed

• garlic clove↗1

  finely chopped

• sprig rosemary↗1

  finely chopped

• 1 tsp coriander tsp

  seeds

• 3 tbsp olive oil↗ tbsp
• 2 x 175g/6oz thick, boneless pork steaks
• ¼ pint English apple juice150ml ml

  the cloudy varieties have more flavour

• 4 tbsp crème fraîche↗ tbsp
• mashed potato

  and buttered savoy cabbage, to serve

Step-by-step instructions

1. 1

   Crush the juniper berries coarsely using a pestle and mortar or rolling pin.Warm the gin in a small pan then pour over the juniper berries and leave to soak for 20 minutes. Trim the pork – leave on a little fat for flavour and to keep it moist. Drain the juniper berries, reserving the gin.

2. 2

   In a mini blender, or using a pestle and mortar, pound the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp olive oil. Spread the mixture over the pork. Cover and marinate for as long as possible (preferably overnight if you have the time).

3. 3

   Heat the remaining oil in a small non-stick frying pan until very hot. Add the pork and cook quickly on both sides until golden. Pour in the gin – boil fast until it disappears or set light to it and let the flames burn down – this removes the raw alcohol taste. Pour in the apple juice. Scrape the pan to loosen any sticky bits. Bring to the boil.

4. 4

   Half cover with a lid and simmer for 10 minutes until the pork is cooked and the sauce reduced but not too thick. Remove the pork to a warm plate. Swirl the crème fraîche into the sauce. Bring back to boil and boil rapidly for 1-2 minutes until it’s syrupy, then season to taste. Serve the pork and sauce with mashed potatoes and savoy cabbage, tossed with butter and finely sliced garlic.