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Fennel and orange pork chops with roast carrots
Fruit and vegetables
2 large
oranges
, zest only (use segments in salad below)
2
garlic
cloves, bashed
2 bunches
spring onions
, trimmed but left whole
1 large
fennel
bulb, very thinly sliced (use a mandolin if possible)
4
dill
sprigs, fronds picked
handful fresh flat-leaf
parsley
, leaves picked
2
Little Gem lettuces
, leaves separated
6
carrots
, trimmed and halved lengthways
8
shallots
, unpeeled and left whole
1
lemon
, juice only
½
orange
, juice only
Tins, packets and jars
good pinch
dried chilli
flakes
Cooking ingredients
1 tbsp
fennel seeds
2 tbsp
olive oil
sea salt and freshly ground
black pepper
1 tbsp
olive oil
sea salt and freshly ground
black pepper
2 tbsp
olive oil
2 tsp
cumin
seeds
2 tsp
fennel seeds
2 tbsp runny
honey
sea salt and freshly ground
black pepper
1 tsp runny
honey
2 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
Meat, fish and poultry
4 (or 2, if very large)
pork chops
, skin and fat on
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