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Beer-marinated rack of pork with Swiss-chard gratin
Fruit and vegetables
4
garlic
cloves, lightly crushed
4 sprigs fresh
thyme
4 sprigs fresh flatleaf
parsley
700g/1lb 9oz
Swiss chard
, trimmed, chopped into 2cm/¾in slices
2 large
potatoes
, peeled and cut into 1.5cm/½in pieces
1
onion
, sliced
Tins, packets and jars
1 tsp
English mustard
powder
50g/1¾oz
plain flour
200ml/7fl oz
chicken stock
Cooking ingredients
2 tbsp
sea salt
flakes
2 tbsp dark
brown sugar
1 tsp
black peppercorns
2
bay leaves
2 tbsp yellow
mustard seeds
, 1 tbsp soaked in cold water overnight
1 tbsp brown
mustard seeds
, soaked in water overnight
salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2½oz unsalted
butter
50g/1¾oz unsalted
butter
400ml/14fl oz full-fat
milk
100g/3½oz
Gruyère
, grated
Meat, fish and poultry
1 x 1-1.2kg/2lb 4oz-2lb 10oz six-rib pork loin rack, French-trimmed (ask your butcher to do this for you)
Other
500ml/18fl oz
beer
, preferably a good-quality ale
100g/3½oz
brioche
, roughly torn
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