Grecian Pork

2 tablespoons polyunsaturated vegetable oil
750 g/11/2 lb pork fillet or boneless pork chops,
trimmed and cut into strips
1 clove garlic, peeled and crushed
1 teaspoon coriander seeds, crushed
225 g/8 or frozen spinach, thawed
1 teaspoon plain wholemeal flour
1 teaspoon unbleached plain white flour
1 x 150 g/5 oz carton plain low-fat yogurt
salt
freshly ground black pepper
grated nutmeg
Garnish:
tomato slices
flat-leaf parsley

Heat the oil in a pan and fry the pork for 5 minutes, stirring to brown evenly. Add the garlic and coriandclr and cook for a further 10 minutes.

Add the spinach, stir and cook for 5 minutes. Blend together the flours and yogurt, then add to the pan. Heat, stirring, until the mixture comes to the boil. Add salt, black pepper and a pinch of grated nutmeg to taste.

Cover the pan and simmer for 10 minutes. Garnish with tomato slices and flat-leaf parsley and serve immediately in a warmed dish.

SER VES 4