This unusual combination of flavours works well as a warm summer salad - try it with pork tenderloin for a speedy supper, or slow-cooked belly if you have more time.
I wouldn't normally pair pork with apricots, but I was served it once in France and it combined really well with the almonds and the slight bitterness of the radicchio. You can try it with pork belly, too, it's just not as quick to make.
500g pork tenderloin
1 tsp coarse grain mustard
100ml olive oil
20ml red wine vinegar
3 spring onions, sliced
200g radicchio, torn
50g almonds, skin on
4 apricots, sliced
Add a dash of oil to a roasting pan, put it on the stove top on a medium heat, season the pork and brown for a few minutes, turning so it colours evenly.
Add the butter to the pan and place in a preheated oven at 200C/400F/gas mark 6 for 7-10 minutes.
Check the meat is cooked, remove from the pan and allow to rest for about four minutes.
Meanwhile, beat together the mustard, oil and vinegar until emulsified.
Put the radicchio and spring onions in a bowl and add the vinaigrette.
Smash the almonds into fairly large chunks, add them to the bowl along with the sliced apricots and mix everything together.
Slice the pork, toss through and serve immediately.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
Pork with apricots and almonds. Photograph: Linda Nylind for the Guardian