Put a large pan of salted water on to boil. Pick the rosemary leaves off their sprigs and finely chop them. Pop them in a bowl with 1 tbsp Dijon mustard and a pinch of salt and pepper. Rub the mustard mix all over the pork escalopes. Set aside to marinate while you prepare the veg.

Peel and finely slice the onion. Scrub the new potatoes clean and halve or quarter them so they are roughly all the same size.

Warm a large frying pan over a high heat for 2 mins, then add ½ tbsp olive oil and the pork escalopes. Fry for 3 mins, till golden brown underneath, then flip and fry for another 2-3 mins. Lift out of the pan and set aside on a plate.

Add the onion to the pan with 4 tbsp water and a pinch of salt and pepper. Fry, stirring often, for 5 mins till the onion is glossy and a little brown.

While the onion cooks, check the pan of water. It should be boiling by now. Add the potatoes to the pan and simmer for 15 mins till the potatoes are tender when pierced with a fork or skewer.

Meanwhle, halve the plums, scoop out the stones and slice the plums into wedges. Return the pork escalopes to the pan and tip in any resting juices from the plate. Nestle the plum wedges around the pork. Drizzle over 2 tbsp maple syrup and pour 150ml cold water into the pan. Pop on a lid, bring to a gentle simmer and cook for 10 mins till the plums are starting to collapse and the pork is cooked all the way through.

While the pork cooks, juice half the lemon into a bowl and whisk in ½ tbsp olive oil and a pinch of salt and pepper.

Drain the potatoes and toss them with the lemony dressing. Add the salad leaves and toss again to dress everything evenly.

Serve the pork escalopes with the maple plum sauce, the lemony potatoes and the salad.