• Method
• Meat Option
• Season the garlic with a pinch of sea salt and crush into a paste using the side of a knife.
• Place the pork medallions in a bowl with half the olive oil and the garlic paste. Season with cracked black pepper.
• Dust the pork lightly in plain flour.
• Heat a pan over high heat with the remaining olive oil. Cook the pork for 2–3 minutes each side until golden. Remove and set aside.
• Reduce to medium heat. Add the butter, capers and butter beans. Cook for 1 minute.
• Add the lemon zest, lemon juice and fresh parsley. Return the pork to the pan and cook for 1–2 minutes until cooked through and the sauce has reduced to a light glaze.

For the Seabass

• Rub the sea bass fillets with olive oil and dust lightly with plain flour.
• Heat a pan over high heat. Place the fillets skin-side down and cook for 2–4 minutes until crisp.
• Turn the fillets over and remove the pan from the heat to finish cooking in the residual heat.
• Spoon over the caper sauce before serving.

For the Cauliflower

• Brush the cauliflower slices with olive oil and dust lightly with plain flour.
• Heat a pan over medium-high heat and cook for 4–5 minutes on one side until golden.
• Turn and cook for a further 3–4 minutes until tender.
• Return to the sauce and spoon over before serving.