Pork cutlets with lemon and rosemary stuffing

Using a small sharp knife, cut pockets in the meaty parts of the cutlets for the stuffing. In a small bowl mix lemon zest, rosemary, garlic and parmesan. Add a few pinches of flaky sea salt and a good grinding of black pepper. Stuff the seasoning into the pockets and gently press meat together to seal.

Heat a large frying pan, or one big enough to hold the cutlets, over a medium heat. Add the olive oil, then 2 tablespoons butter. Add the cutlets once the butter is sizzling and cook for 3–5 minutes on each side until browned. Do not overcook; check the plumpest piece of the cutlets – the meat should still be pink. Transfer cutlets to a warmed plate. Pour off fat from pan and add verjuice or white wine. Bubble up, then pour over cutlets.

For the broccolini, blanch in a pan of gently boiling salted water for 30 seconds, drain and refresh with cold water. Pat dry with paper towels and arrange on a platter.

Sizzle remaining 2 tablespoons butter in a clean pan and let the butter foam then colour to a nut brown. Quickly add lemon juice – it will sizzle – and pour it steaming over the broccolini. Scatter with hazelnuts and serve with cutlets.