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Pork chops with turnip and celeriac gratin
Fruit and vegetables
2 sprigs sage leaves
1 large
turnip
, peeled and very thinly sliced
½
celeriac
, peeled and very thinly sliced
1
garlic
clove, finely chopped
1
rosemary
sprig, leaves picked and finely chopped
2
Bramley apples
, cored, peeled and chopped
1
lime
, juice and flesh chopped
Cooking ingredients
2 tbsp olive
oil
sea salt and freshly ground
black pepper
½ tsp
fennel seeds
100g/3½oz
dates
, stones removed
Dairy, eggs and chilled
200ml/7fl oz
double cream
100g/3½oz
cheddar
, grated
100g/3½oz
parmesan
, grated
50g/1¾oz salted
butter
, plus extra for greasing
Meat, fish and poultry
2
pork chops
Other
75g/2½oz unsalted butter
2 tbsp olive oil
50g/1¾oz cime di rape, stalks chopped, leaves left whole
1 lemon, zest only
Back to recipe
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