Bulgarian pan-fried pork with mushrooms (Katino meze)

1. Cut the pork loin into thin strips of about 1 × 4 cm and season with salt and pepper.

2. Slice the onions into half-moons and the mushrooms into slices.

3. Heat the oil in a large frying pan and brown the meat over high heat in two batches for 3-4 minutes; lift it out.

4. In the same pan, fry the onions for 5 minutes, then add the mushrooms and cook until their liquid evaporates and they colour slightly.

5. Return the meat, sprinkle with the paprika and thyme, pour in the white wine and simmer uncovered for 10 minutes until the juices reduce.

6. Sprinkle with chopped parsley and serve hot in the pan or a small clay dish, with fresh bread.

Tip: 'Katya's meze' is a classic hot bite of Bulgarian taverns (mehana), said to be named after a cook called Katya. Many people top it with grated kashkaval and pop it into the oven for 5 minutes – Cheddar-style cheese works too.