Ross Shonhan serves up a tasty Iberico pork pluma with spring onion and black pepper miso dish on Saturday Kitchen.

The ingredients for the black pepper and spring onion miso: 55g freshly ground black peppercorns, 400g spring onions, finely chopped, 60g garlic, finely chopped, 250g white miso paste, large pinch sea salt, 50ml soy sauce, 5 tbsp rice vinegar and 5 tbsp vegetable oil.

For the salad: 20g carrot, cut into fine julienne strips, 20g cucumber, cut into fine julienne strips, 20g daikon, cut into fine julienne strips, 20g leek, white part only, cut into fine julienne strips and 10g shiso leaves (available online), cut into fine julienne strips.

For the salad dressing: 3 tbsp freshly squeezed lemon juice and pinch sea salt.

For the pork pluma: 2 pork pluma (each weighing approximately 175-225g), trimmed, 100g/3½oz unsalted butter, 50ml vegetable oil and 5 tbsp rice vinegar.