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Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.


Method for chops

  1. Preheat the oven to 180°C/Gas 4.
  2. Place all the ingredients into a bowl and whisk to combine.
  3. Add the pork chops and toss to coat.
  4. Set aside for 30 minutes to marinate.
  5. Heat a griddle pan until hot and add the pork chop.
  6. Griddle on each side for 2 minutes then transfer to an oven tray and place in the oven for 10-15 minutes until just cooked.

Method for cabbage

  1. Heat a sauté pan until hot and add the oil, mustard seeds, curry leaves and ginger.
  2. Stir until the seeds pop open.
  3. Add the cabbage, turmeric and salt.
  4. Cook for 10-15 minutes until cabbage wilts well, on slow heat.
  5. Remove and add the freshly grated coconut, coriander leaves and lemon juice.

Method for salad

  1. Heat a frying pan until hot and add the oil and garlic and fry until light brown.
  2. Add the coriander seeds and red chilli.
  3. Add the diced apples and sauté for few minute to colour lightly and then add mushrooms.
  4. Cook until the mushrooms are browned, then add the cider vinegar.
  5. Season with salt and sugar.
  6. Remove and add the chopped parsley.
  7. Keep it aside until required.

To serve

  1. On a large round plate, place the cabbage in the centre.
  2. Place the pork chop on the cabbage.
  3. Place the apple dices and porcini around the plate, spoon the remaining liquid from the warm apple and porcini salad on to the scattered salad.
  4. Sprinkle the mixed cress on top of the salad and serve immediately.