This recipe started life as a way to use up leftovers from two different entertaining episodes, but it makes a brilliantly simple travelling recipe that can be made in a single pan though two might be easier depending on what vegetables you choose.

I had a leftover pork loin chop (uncooked), just enough leftover uncooked asparagus for one (it mystifies me now how there can ever have been too much asparagus), and a small knob of goat’s cheese.

I used the asparagus, since it was there, but this recipe will work with many different vegetables, with the bonus that this produces a different dish each time.  Just choose anything that would welcome the sharp astringent taste of the goat’s cheese:  broad beans (frozen are fine); French beans;  mushrooms; even broccoli cut small.

Put a smidgen of olive oil in a pan that will be the right size to be able to take both the pork and the vegetables.  To start with just add the pork, frying it gently.   Meanwhile, cook the vegetables (simmering them in a separate pan or frying them alongside the pork if you are using say mushrooms or tomatoes) until they are not quite done to your taste .

When the pork is just cooked (click here for a tip for testing), add any separately cooked vegetables to the pan and sprinkle the roughly chopped up the goat’s cheese over both the meat and vegetables.  Give it a brief stir and put the lid on the pan on a very low heat, to let the goat’s cheese melt.  Stir again after a minute, and then again after another minute.

Test the mix for seasoning just before you serve, but the goat’s cheese has a tanginess which means you may get away with no salt at all, certainly with the strong flavour of pork, and all you need is a stylish flourish of freshly ground black pepper, if your travelling kitchen runs to this.

Happy, quick, and easy cooking, and – bon appétit!

Anna