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.