A recipe in anticipation of our first visit from The Black Pig, Chiltern Hills and our first batch of organically grown veg from Cultivate… Look at the amazing colours in that rainbow chard! Don’t miss tomorrow’s market…

Nigel Slater’s Pork and fennel pot roast

You will need a deep, wide pan with a lid for this. The heavier the better. Use chops cut from the neck or rib, with or without the bone. One per person with a couple of potatoes and fennel is plenty. If you want more potatoes you may need to cook them in a separate pan.

Serves 4

a thick slice of butter
4 pork neck chops (about 200g each with the bone)
8 new potatoes
250g fennel
2 bay leaves
100ml dry Marsala

Directions

Set the oven at 200C/gas mark 6. Warm the butter in a very large, deep casserole over a moderate heat. Season the chops with salt and pepper and let them colour very lightly in the butter. Remove them and set them aside.

Wipe the potatoes, peeling them only if their skins are thick, and slice into halves or quarters. Add the potatoes to the pan in which you cooked the pork and let them cook over a moderate heat for 10 minutes or until they are lightly toasted on the cut side.

Cut the fennel into thick pieces and add to the pan, tucking it in among the potatoes. Tuck in the bay leaves, add the Marsala and let it bubble for a few minutes, stirring from time to time. Return the pork to the pan, pushing the chops into the pan so that the fennel and potatoes partially cover them. You will find the chops and fennel stand proud of the liquid; no matter.

Cover the pan with a lid and place in the oven for 60-75 minutes until the potatoes are soft and the pork is tender. Check the seasoning and serve with the juices from the pan.

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