- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp each fennel seed and dried oregano
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- pinch chilli flakes
- 6 pork shoulder chops
For the slaw
- 125ml light mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp wholegrain mustard
- pinch sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- ½ small celeriac, cut into matchsticks or shredded
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 1 large carrot, cut into matchsticks or shredded
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 small red onion, diced
Heat oven to 190C/170C fan/gas 5. Put the oil, fennel seeds, oregano, chilli and some seasoning on a shallow plate. Rub each pork chop on both sides in the mixture. Place on a baking tray and roast for 40 mins.
Meanwhile, make the slaw. Put the mayonnaise, vinegar, Worcestershire sauce, mustard, sugar and a good pinch of salt and pepper in a large bowl. Mix well, then toss in the vegetables.
When the pork chops are done, set aside 2 of the chops with one-third of the slaw for lunch. Divide remaining slaw between 4 plates and add a pork chop to each.