Theo Michaels served up a tasty smoked pork tenderloin with apricot salsa and a white bean cassoulet on Steph’s Packed Lunch.

The ingredients for the brine are: 500ml cold water, 4 heaped tbsp salt, 1 tbsp caster sugar, lemon peel and A sprig of thyme.

For the pork tenderloin and white bean cassoulet: 500g pork tenderloin, Pinch of paprika, Pinch of ground cinnamon, Pinch of ground black pepper, 100g smoked pork lardons or chopped bacon, 1 medium onion, peeled and finely diced, 1 stick of celery, finely diced, 2 cloves garlic, peeled and finely sliced, 2 bay leaves, 2 x 400g cans cannellini beans, drained, Splash of white wine and 350ml chicken stock.

For the apricot salsa: 2 fresh apricots, diced, Small handful fresh coriander, finely chopped, Juice ¼ lemon, 1tbsp red onion, peeled and finely diced, 1 tsp cider vinegar, Pinch of sugar, Several glugs of extra virgin olive oil and ½ red chilli, finely chopped.

To serve: 2 tbsp olive oil, ½ lemon, juiced and 1 tbsp coriander, chopped.

See recipes by Theo in his book titled: Orexi!: Feasting at the modern Greek table available from Amazon now.