Ingredients

• 1 large celeriac
• 150g/5oz butter
• plus extra for the sauce
• salt and freshly ground black pepper
• 1 large onion
• 2 tbsp extra virgin olive oil
• 3 Cox's apples
• peeled
• 425ml/¾ pint London Pride ale (or similar)
• 4 pork chops
• 2 tsp vegetable oil
• ½ tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• 250g/9oz rocket leaves

Directions

• Peel the celeriac
• chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob
• bring to the boil and simmer until tender
• about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm.
• Meanwhile
• peel
• halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured.
• Cut the apples into quarters and cut out the cores out
• then cut them again into eighths.
• Remove the onions from the pan
• add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides.
• Return the onions to the pan with the apples
• raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat.
• With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked.
• Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook
• turning as necessary
• until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone).
• For the salad
• make the vinaigrette. Place the mustard
• vinegar and olive oil in a bowl and whisk. Season to taste.
• When the chops are cooked
• remove from the griddle
• and put covered on a plate in a warm place for five minutes. Meanwhile
• whisk a knob of butter into the sauce to thicken it slightly.
• To serve
• divide the mash among four plates
• place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side.