In a glass bowl, mix the sage, garlic, juice and zest of 1 lemon, olive oil, salt and pepper. Mix and marinate the pork fillets for at least 30 minutes before grilling.

Heat a pan (I used a cast iron pan but you can use a stove top or bbq grill for the same) and add olive oil. When the pan’s smoking hot, place the pork fillets (reduce heat to medium) and cook for 4-5 minutes on one side before turning. Cook for another 1-2 minutes and remove. Rest for 5 minutes before serving. Take care not to crowd the pan and cook in batches.

Cook the potatoes and garlic in salted boiling water till the potatoes are cooked well and tender enough to mash.

Drain and add the potatoes back to the pan. Mash and keep aside.

In another pan, melt butter and add the sage leaves. Cook the butter on low heat constantly stirring till the butter has taken on the golden brown hue. Keep aside.

Return the mashed potatoes to heat and add the milk and crème fraiche. Stir through and mash well to combine. Season with salt and pepper. Once you have got the desired consistency (add more milk if necessary), add half of the brown butter with sage and mix through.

Remove to a serving bowl and pour the remaining brown butter with sage on top.

Brush the grill pan with olive oil and heat till smoking hot.

Grill the asparagus for a minute and remove to a bowl.

Add the parsley pesto and season with salt if necessary. Toss well.

Serve with a sprinkle of chilli flakes and crushed walnuts on top.