Chef - Fergus Henderson

Ark of Taste Products - Jersey Black Butter, Somerset Cider Brandy, Gloucester Old Spot

Producers - La Mare Wine Estate, The Somerset Cider Brandy Company, Butt's Farm

The modern pioneer of nose to tail eating, Fergus tackles his favourite animal in this simple supper. A magnificent pork chop, with beautifully rendered down and crispy fat, served with lentils and a watercress salad. No more is needed.


– Place the lentils in a pot, cover with water and bring to the boil. Once boiling, take the pan off the heat and strain off the water. Set the lentils aside.

– On a low to medium heat sweat down all the veg with the bay leaves and thyme in a pan until they have softened and released their flavours.

– Place the lentils back in the pan with the vegetables and cover with water, or stock, or both. Bring to a simmer until the lentils are tender (but not mushy) and finish with a spoonful of Dijon mustard to taste.

– Heat an oven-friendly frying pan with a drop of oil. Start the chop off skin side down until the fat starts to render then colour both sides quickly and finish in a hot oven for 12-15 minutes (maximum).

– Serve the chops with the lentils and a little mound of watercress – the lovely juices can go straight into the lentils, or over the meat.

Ingredients - Served 4:

4 Gloucester Old Spot chops

300g puy lentils

1 white onion, diced

1 bulb fennel, diced

1 leek, diced

1 stick celery, sliced

4 cloves garlic, sliced

2 bay leaves

Handful of thyme, picked and chopped

Chicken stock, if you like

Dijon mustard

Olive oil