Pork and sweetcorn chowder recipe | delicious. magazine

Ingredients

• 110g British outdoor-reared pork tenderloin
• A few squirts low-calorie cooking spray (or 1 tsp light olive oil)
• 1 banana shallot, finely chopped
• 2 garlic cloves, crushed
• About 150g sweetcorn kernels, sliced from 1 cob
• 1/2 tsp English mustard powder
• 250ml chicken stock
• Juice ½ lemon
• Handful mixed fresh herbs, chopped (such as parsley, chives)
• 2 tsp fat-free fromage frais (stirred) to serve