This is a bit of a posh name for a great pasta dish I created the other night by slicing up a pork steak (it could have been a chicken breast or piece of steak) into thin strips, dipping it in seasoned flour then giving it a quick fry in the wok in some rape seed oil. I had already fried together some chopped spring onions, sliced mushroom, parsley and garlic so I then put the two together added a small amount of chicken stock, a generous teaspoon of dijon mustard and of honey, then finished it off with some leftover soured cream. The tagliatelli was cooking while I was doing all that and in 15 minutes I had a delicious tea on the table. The kids loved it and if I’d have had any, I might also have added some small fried broccoli florets.. keep it flexible!