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A simple dish with Spanish flavours enriched with All things butter Chili butter.


Method for White bean stew

  • Soften the onion in a little olive oil over a medium heat.
  • Add the chicken stock & reduce by half.
  • Add the beans & peppers, simmer for 2 to 3 minutes then fold through the butter, check seasoning & keep warm.

Method for the Pork Chop

  • Remove your pork chops from the packaging, pat dry and bring to room temperature.
  • Preheat a griddle or heavy-based frying pan large enough to hold the chops, place in the pan once it sizzles when you add a drop of oil.
  • Season the chops liberally with Blackthrone sea salt flakes just before cooking & drizzle over a little olive oil.
  • Place the chops on the fat to render before searing on the flat sides cooking over medium-high heat and turning a couple of times.
  • Once well-coloured cook for 4 to 5 minutes on each side, when pressing the chops with your thumb it should be slightly firm to touch & a core temperature of 60°C before resting.
  • Finish by adding a large knob of All things butter - chilli to the pan & basting over the chops for the final couple of minutes.
  • Leave to rest in a warm place for 5 minutes before serving.