1 thick pork fillet (approx 500 g), shiny silver sinew removed with   a sharp knife, fillet cut into 1½ cm thick slices

Sea salt and freshly ground black pepper

1 tablespoon olive oil

100 g butter, chopped into 1 cm cubes

Finely grated zest of ½ lemon

1 tablespoon pure maple syrup

1 teaspoon thyme leaves

1. To make the maple butter, place all the ingredients in a small bowl and mash with the back of a fork until completely combined. Place a sheet of baking paper on your workbench, with the butter in the centre. Use your hands to shape butter into a cylinder, then roll and twist the ends of the paper to make a bon bon. Refrigerate until ready to use, and cut into ½ cm thick discs as required.

2. Brush the medallions with oil and season with a little salt and plenty of pepper.

3. Cook on a preheated flat grillplate or chargrill for a couple of minutes on each side.

4. Transfer to serving plates and place a disc of butter on top.