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Explore Our Valentine's Meal Boxes


  1. Over a low heat soften the onion and garlic without any colour in a teaspoon of oil or schmaltz until sweet and tender.
  2. Add the vinegar and boil to evaporate fully, followed by the bay leaf and stock, then reduce by three quarters.
  3. Add the crème Fraiche and Dijon mustard and simmer for 5 minutes, then fold through the grain mustard and a squeeze of lemon juice.
  4. Season to taste, remove the bay leaf, and keep warm ready to serve.
  1. Season the pork escalopes, brush with a little oil, then cook in a griddle pan over high heat for 1 to 2 minutes each side. Remove from the heat and leave to rest for a couple of minutes.
  1. Bring a pan of salted water to the boil, add the cabbage, then blanch for 2 minutes or until tender then drain and divide between two plates - top with the pork escalopes and the mustard sauce.
  • Simple steamed potatoes.