Ingredients

• 75g/3oz butter
• at room temperature
• 50g/2oz Roquefort cheese
• crumbled
• 500g/1lb 2oz waxy potatoes
• cut into 2mm thick slices
• 8 sprigs fresh thyme
• 6 tbsp olive oil
• salt and freshly ground black pepper
• 2 red onions
• peeled
• cut into 8 wedges each
• 6 small Conference pears
• halved and cored
• 4 x 225g/8oz spare rib chops
• 50g/2oz soft dark brown sugar
• 110g/4oz watercress
• picked
• 110g/4oz chicory
• leaves separated
• 110g/4oz walnuts out of their shells
• toasted
• 1½ tbsp red wine vinegar
• ½ tsp crème de cassis (optional)
• 2 tbsp olive oil
• 6 tbsp walnut oil

Directions

• For the Roquefort butter
• place the butter and Roquefort into a bowl and mash together with a wooden spoon. Chill in the freezer for ten minutes
• then spoon onto a sheet of clingfilm and roll up into a sausage shape
• twisting up the ends to seal. Place into the fridge to chill for one hour
• or until firm.
• Preheat the oven to 200C/390F/Gas 6.
• For the pork spare rib chops
• place the potato slices into a roasting tin with the thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper. Toss well to coat
• then place the onions
• pears (cut-side down) and pork chops on top.
• Drizzle over the remaining oil
• season again with salt and freshly ground black pepper
• then toss lightly to coat in the oil.
• Place into the oven to cook for 15 minutes
• or until the pork is lightly golden. Reduce the oven heat to 190C/375F/Gas 5
• then remove the tin from the oven.
• Turn the chops over and turn over the pears so that they are cut-side up. Sprinkle the pears with the brown sugar
• then return the tin to the oven. Roast for another 30-40 minutes
• or until the pork is golden-brown and cooked through
• the pears caramelised and the potatoes tender.
• For the salad
• place the watercress
• chicory and walnuts into a bowl. In a smaller bowl
• whisk together the vinegar
• cassis and oils
• then season with salt and freshly ground black pepper. Drizzle the dressing over the salad
• then toss well to coat.
• To serve
• spoon the pork chops
• potatoes and pears onto four plates and place the salad alongside. Slice a knob of Roquefort butter and place over the top of the pork to melt.