Charlie Barr, head chef of The Fishes, North Hinksey, describes pork tenderloin as an excellent joint if you are looking for meat that is both tender and tasty and cooks easily. She thought it might be fun for the readers to see how recipes are written for a busy working kitchen such as hers.

YOU WILL NEED One pork tenderloin One beetroot Six new potatoes 100g crème fraiche Two spring onions 100ml beef jus One handful watercress Four rashers of streaky bacon.

METHOD Cook the new potatoes and beetroot until tender.

Cut the new potatoes into halves and the beetroot into 1cm width wedges.

Finely slice the spring onions and fold into the crème fraiche — never whisk as it will make the crème fraiche runny.

Place bacon on to a tray and bake in the oven until crispy — leave to cool.

Seal the tenderloin in a hot pan, browning on all sides, add a knob of butter and place in the oven for four minutes if you want to serve it pink and eight minutes for well done.

On removing it from the oven, leave to rest for as long as you have cooked it for.

Heat up the jus, warm up your beetroot and new potatoes, arrange on the plate and garnish with crispy bacon and watercress, spinach leaves or any other salad that takes your fancy.

Serve the crème fraiche separately in a small dish or on the side of the plate.

Note: As Charlie has written this recipe for a working kitchen, the vegetables will be cooked in advance and reheated. If cooking at home, this is not necessary as the vegetables can be cooked while the tenderloin is in the oven.

The tenderloin in this photo was garnished with a small piece of pork crackling instead of bacon.