Wild Boar with Orange glaze and wilted Spinach.

Serves 1
Preparation time: Less than 30 mins
Cooking time: 10 to 30 mins

300g/10½oz wild boar fillet
pinch of black pepper
2 slices serrano ham
a little oil, for cooking

For the glaze
55g/2oz soft brown sugar
1 orange, juice and zest only
splash of white wine vinegar
splash of white wine
pinch of chilli flakes
1 clove garlic, crushed

For the spinach
knob of butter
150g/5¼oz spinach leaves, washed
salt and freshly ground black pepper

1. Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof pan with a little oil over medium heat.
2. Season the wild boar fillet with pepper and wrap with the serrano ham.
3. Pan-fry for two minutes on each side, then place the pan into the oven for 6-8 minutes until the pork has cooked through. Remove.
4. In a saucepan, heat the brown sugar, orange juice and zest until the sugar has melted.
5. Whisk in the vinegar, white wine, chilli flakes and garlic. Cook until the liquid has thickened into a syrupy glaze.
6. Coat the wild boar fillet in the glaze and allow to rest for five minutes.
7. Meanwhile, wilt the spinach in a hot pan with a knob of butter.
8. Season with salt and pepper.
9. To serve, slice the boar fillet diagonally and arrange on a bed of spinach.
10. Drizzle with the remaining glaze.