1. Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry.
2. Arrange directly on a tray and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), around 15 minutes.
3. Drizzle with honey and sherry vinegar once charred ready to serve.

1. Preheat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
2. Season the meat liberally just prior to cooking.
3. Place the chops on the fat to render before searing on the flat sides then cook over high heat turning the steak a couple of times once a rich, dark crust has formed, reducing the heat if the chops are getting too charred.
4. Cook 4 to 5 minutes each side pressing the chops with your thumb. It should be slightly firm to touch and a core temperature of 60°C before resting.
5. Finish by adding a large knob of butter to the pan and basting over the chops for the final couple of minutes.
6. Leave to rest in a warm place for half the cooking time before serving.

1. Soften the shallot in a knob of butter .
2. Add a splash of sherry vinegar, teaspoon of Dijon mustard and reduce a little .
3. Add the stock and boil to a syrup.
4. Add the cream and simmer over low heat for 10 minutes.
5. Finish by folding through the grain mustard and tarragon.

Simply place a chop onto a warm serving plate with the burnt leeks and the mustard sauce alongside our luxurious butter mash.

Serve with a traditional still cider.