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Manu Feildel cooks up a French feast using his new Culinary Co by Manu product range at Spotlight

Manu is one of our most prominent TV chefs. He is one of the judges of My Kitchen Rules. Today, Manu is cooking chargrilled pork cutlets with Charcutière sauce (A French sauce made with cornichons, white wine and mustard). For the segment he will use his new cookware rage which is available at Spotlight. Recipe below: Chargrilled Pork Cutlet, sauce Charcutiere 4 Pax Ingredients For the Pork 4 Pork cutlets 4 garlic cloves (crushed in the skin) 4 springs of thyme Olive oil salt & pepper For the sauce Olive oil Butter 3 golden shallots (julienne)12 cornichons (julienne) 12 Pickled onions (tiny ones)1 Tsp Dijon mustard 1 Tsp whole grain mustard 100ml white wine150ml chicken gravy30g butter Chopped parsley Fresh tarragon (for presentation)salt & pepper METHOD For the pork, marinate the pork cutlet in with garlic, thyme and olive oil and close, set aside. For the sauce, place a saucepan on medium heat, add in olive oil and butter, when the butter start to foam, add in the shallots and cook until slight colouration, deglaze with the wine, bring to boil, reduce by 3/4, then pour in the gravy, bring to boil, turn down to a simmer, whisk in both mustards, finally whisk in the butter and through in the cornichons. For the cutlets, place your gridle pan on the medium to high heat, cook for 2 to 3 minutes on each side, then rest for the same amount of time, then carve the meat place in the middle of the plate, pour the sauce over the pork, top with fresh julienne of cornichons, few pickles baby onions and few leaves of tarragon.