James Martin serves up a unusual dish of pork poached in milk with cavolo nero on Saturday Kitchen.

James says: “This is a traditional Italian method of cooking pork that makes the meat wonderfully tender. Flavouring the milk with sage and lemon makes the dish extra special.”

The ingredients are: 175g unsalted butter, 2 tbsp olive oil, 1 x 750g boned pork loin, 4 garlic cloves, sliced, 6 sage leaves, 2 unwaxed lemons, zest removed in strips, cut in half, 1.5 litres full-fat milk, 500g small potatoes, peeled and left whole, 1 head cavolo nero, chopped and salt and freshly ground black pepper.