Pork loin, pineapple, red chilli, white onion, butter, lemon, potato, rocket, mizuna, basil, basil oil, artichoke, honey, cumin, onion powder, paprika, cayenne pepper, salt.
2) To prepare the pineapple chutney: top and tail the pineapple and slice off the skin. Cut the pineapple flesh from the core and finely dice about a third of it. Dice half a white onion and a red chili pepper and add into a pan with a knob of butter. As the butter sizzles squeeze the juice of one lemon into it along with a dollop of honey and cook in the pan until soft.
Serve on top of a grilled pork loin.
3) To prepare the potatas bravas: peel and finely dice a large potato and sprinkle with ground cumin, onion powder, paprika, cayenne pepper and salt. Drizzle with olive oil and bake in an oven proof dish for 30 minutes.