Rocket, mint & broad bean salad
Cook 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 tomatoes
Snip 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.
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 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.