Pork cutlet with carrots and courgette chutney

I use pork cutlets from traditionally reared pigs (I buy from Chessington Farm, which does a mail order service). These have been lightly smoked and cured so they are almost like a bacon chop. Whatever cutlets you use, be sure they are from humanely reared animals.

This fresh chutney is simple yet unusual — a good example of why the Troisgros brothers are so inspiring to chefs and cooks. It can be kept in the fridge for 4-5 days.