THE CHEF AND THE BUTCHER
C: Pork tenderloin. Don’t even touch it, don’t trim it. You slice it down the middle, like a steak, and open it out, flatten it out. We'll give it a great marinade: ginger, garlic, chilli, ground coriander and some sesame oil.
A: Lemon zest?
C: Lemon zest if the butcher wants it! Lots of seasoning. Then you hit the barbecue with this butterflied pork fillet and it will cook nice and quickly.
What about
