The combination of the sweet, almost caramelised pork with the tangy buttermilk dressing for the celeriac slaw is absolutely delicious. It's a recipe you’ll find yourself making again and again and the whole thing can be prepared from star t to finish in well under half an hour. It’s best to use a mandolin for the celeriac slaw, but a food processor with a blade attachment should also do the trick.

SERVES 4

  • 2 tbsp rapeseed oil
  • 4 tbsp freshly squeezed orange juice
  • 2 tbsp orange marmalade
  • 1 tbsp wholegrain mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp light soy sauce
  • 1 heaped tsp chopped fresh rosemary
  • 4 x 175g (6oz) pork chops
  • FOR THE CELERIAC SLAW:
  • 1 small celeriac, peeled and cut into
  • julienne (on a mandolin)
  • 1 Granny Smith apple, cut into
  • julienne (on a mandolin –
  • core discarded)
  • 1 red onion, very thinly sliced
  • good handful of fresh flat-leaf
  • parsley leaves
  • 4 tbsp buttermilk
  • 1 tbsp fresh lemon juice
  • sea salt and freshly ground
  • black pepper

1 To make the celeriac slaw, place the celeriac, apple, red onion and parsley in a bowl and toss to combine. Stir in the buttermilk and lemon juice and season to taste. Set aside until needed.

2 Heat a frying pan over a high heat. Add 1 tablespoon of the oil, then tip in the orange juice, marmalade, mustard, vinegar, soy sauce and rosemary. Cook for 3–4 minutes, until slightly reduced and sticky, stirring regularly. Using a plastic spatula, transfer to a bowl and set aside until needed.

3 Season the pork chops, then add to the same frying pan with the remaining tablespoon of oil. Reduce the heat to medium and cook for 3–4 minutes on each side, until cooked through and nicely golden. Remove from the pan and set aside.

4 Spoon the orange-mustard glaze into the pan and bring to a simmer for 1 minute. Return the pork chops and cook for another minute or so on each side, until the chops are heated through.

5 Arrange the pork chops on warmed plates and spoon over the juices from the pan. Add a portion of celeriac slaw to each one to serve.

Sweet soy-roasted pork chops and mushrooms baked in foil

Individual parcels can be made and served unopened to your guests, but I find that making one large family-sized one is the handiest and gives excellent results. Serve with some plain boiled rice for a healthier option than mashed potatoes.

SERVES 4–6

  • 2 tbsp rapeseed oil
  • 4–6 lean pork chops (preferably
  • saddleback), well trimmed of
  • excess fat
  • knob of butter
  • 1 red onion, thinly sliced
  • 275g (10oz) chestnut mushrooms,
  • sliced
  • 4 tbsp light soy sauce
  • 1 tbsp chopped fresh flat-leaf parsley
  • 2 tsp clear honey
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed
  • good pinch of chopped fresh
  • rosemary (optional)
  • sea salt and freshly ground
  • black pepper
  • creamy mashed potatoes,
  • to serve (optional)

1 Preheat the oven to 180°C (350°F/gas mark 4). Fold a large piece of foil in half and place on a baking sheet.

2 Heat 1 tablespoon of the oil in a pan and quickly sear the chops on both sides until golden brown. Place side by side on the folded foil.

3 Heat the remaining tablespoon of oil in the pan, then add the butter. Once it has stopped foaming, stir in the onion and mushrooms and sauté for a few minutes, until tender. Season to taste, then scatter over the pork chops.

4 Place the soy sauce in a small bowl and mix with the parsley, honey, Dijon mustard, garlic and rosemary, if using, then drizzle over the chops.

5 Seal the edges of the foil together with a double fold, making sure that there will be plenty of room for expansion. Bake in the oven for 30 minutes, until the parcel has puffed up and the pork chops are completely tender inside.

6 To serve, open the parcel at the table for that special effect and serve the pork chops on warmed plates, spooning over all the lovely juices. Add some creamy mashed potatoes to each plate, if liked.