Pork butterfly steaks with radicchio

Sprinkle both sides of the pork with combined seeds and salt. Heat half the oil in a large frying pan; cook pork until browned on both sides and just cooked through. Remove from pan and cover to keep warm.

Meanwhile, cut radicchio in quarters, remove the core, then slice each wedge in half.

Add bacon to the same pan, cook, stirring, until browned and crisp. Add the remaining olive oil to pan, add the garlic, radicchio, tomatoes, vinegar and sugar; cook, stirring, until lettuce is just wilted. Add any juices from the pork and season to taste with salt and pepper.

Serve the pork with the hot radicchio mixture and bread rolls, if desired.

Not suitable to freeze. Not suitable to microwave.

Photography by Brett Stevens.