Spicy schnitzel with mango chutney

Heat a generous splash of olive oil in a small pan and soften the shallot in it on a low heat. Add the mango (mango is not mentioned in the method – I assume it is meant for here) and mustard seeds and continue to sweat gently. Meanwhile, put the couscous in a large bowl and add the zest of the lemon and one tablespoon of the fresh coriander. Season with salt and pepper and pour over hot chicken stock until couscous is just covered. Cover bowl with cling film and set aside.

Add sugar to the mango mix and continue to cook on a low heat to make a chutney. Put each piece of pork between a double layer of cling film, then bash the meat with a rolling pin until it is thin. Set aside.

Arrange three plates in a line. On plate one, spread out the flour and mix in oregano, cinnamon and a pinch of salt. Place the egg on plate two and breadcrumbs mixed with turmeric and coriander seeds on plate three.

Dip each piece of pork in the flour, followed by the egg and then the breadcrumbs. In a wide pan, shallow-fry the meat with some olive oil until golden brown on both sides. While pork is cooking, uncover couscous and test to see if it is cooked. Stir in the juice of the lemon, then serve topped with the schnitzel, with mango chutney on the side. Scatter with toasted mixed seeds.