- 6 big pork loin chops
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 3 garlic cloves, crushed
- small handful flat-leaf parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ tsp fennel seeds, roughly chopped
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- zest and juice 1 lemon, plus 1 lemon, quartered
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 bay leaves
Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
Heat a barbecue, frying pan or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.
Rocket, mint & broad bean saladCook 100g double-podded broad beans in boiling water for 2-3 mins until tender. Drain, cool under running water, then drain again. Tip onto a platter with 2 x 100g bags rocket. Pick leaves from a small bunch mint and add these with a handful Parmesan shavings. Drizzle with a little olive oil, squeeze over some lemon juice and toss to serve.
Roasted vine tomatoesSnip 3 large bunches cherry tomatoes on the vine into smaller bunches. Sit in a shallow roasting tin, drizzle with olive oil, scatter with seasoning and roast at 180C/160C fan/gas 4 for 10 mins.