4 Free Range Pork Chops
500g Jersey Royal Potatoes
2 Lemons, zested and juiced
5tbsp Olive Oil
500g Broad Beans
Handful of Fresh Mint Leaves
Salt and Pepper to taste
150g Feta Cheese
2 Cooking Chorizo
3 Garlic Cloves
1 Vegetable Stock Cube
50g Unsalted Butter
1 Sprig of Fresh Thyme
Sally-Anne Day from The Queens Inn, Hawkhurst provides a Pork Chop recipe.
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...