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Fennel Salad

  1. Top and tail the fennel and then cut in half through the root. Slice each half very thinly
  2. Put the chopped fennel into a colander and sprinkle with salt, leaving to stand for 15 minutes
  3. Rinse the fennel thoroughly in cold water, drain and pat dry with kitchen roll. Put into a bowl
  4. In a small bowl, mix the rapeseed oil, vinegar and mustard to create a vinaigrette, adding a teaspoon of warm water to lighten the dressing
  5. Finely chop the dill and mix into the vinaigrette
  6. Drizzle ¾ of the vinaigrette over the fennel and mix thoroughly (keep the rest for serving)

Pork chops

  1. Preheat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  2. Season the chops with sea salt and pepper and rub a little oil onto the meat just prior to cooking
  3. Using tongues, but being careful not to get splashed with the fat, hold the chops in the pan fat side down, to melt it a little and to brown it
  4. Next place the chops onto flat side and cook over high heat turning once the chops are nicely caramalised. Now reduce the heat to medium and continue to cook for 5 minutes until the meat is firm to the touch
  5. Finish by adding a small knob of butter to the pan whilst still frying and spooning the foaming butter and cooking juices over the pork. Continue to baste for a minute or so
  6. Leave to rest in a warm place for 5 minutes before serving

To serve

  1. Put the pork chops onto the warm plates, pile the fennel salad to one side and drizzle a little extra vinaigrette around