Ingredients

• 50g/2oz butter
• 3 red onions
• finely sliced
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 1.5kg/3lb 4oz raw beetroot
• peeled
• thinly sliced
• leaves reserved
• 200g/7oz Red Leicester cheese
• grated
• 150ml/5floz vegetable stock
• 3 tbsp olive oil
• 4 x 275g/10oz pork chops
• preferably Gloucester Old Spot pork
• 1 tsp coriander seeds
• toasted and lightly crushed
• 1 garlic clove
• crushed
• 1 Cox’s Orange Pippin apple
• diced

Directions

• For the beetroot pan haggerty
• preheat the oven to 190C/375F/Gas 5 and butter a small ovenproof dish with a knob of the butter.
• Heat a small frying pan
• add the remaining butter and the onions and fry for 8-10 minutes
• or until softened
• but not browned.
• Add the lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• Place overlapping slices of beetroot into the bottom of the buttered dish to cover the base.
• Spread some of the fried onions over the top and then sprinkle over some of the grated cheese. Repeat the layers of beetroot
• onions and cheese until the dish is full
• finishing with a layer of beetroot.
• Pour over the vegetable stock and then cover with foil.
• Place in the oven to bake for one hour. Remove the foil and bake for a further 30 minutes.
• Remove the haggerty from the oven and cool slightly. Cover with foil and place a small board weighted with tins on top. Place in the fridge for at least one hour.
• Season the pork chop with salt and freshly ground black pepper.
• Heat an ovenproof frying pan until hot
• add a splash of the olive oil and the pork chop and fry on each side for one minute
• or until golden-brown.
• Transfer to the oven and cook for 8-10 minutes
• or until just cooked through. Remove and rest for a couple of minutes.
• Bring a pan of salted water to the boil
• add the reserved beetroot leaves and blanch for 30 seconds.
• Drain and refresh the leaves in a bowl of iced water.
• Whisk the remaining olive oil with the coriander seeds
• garlic and apple.
• Toss the beetroot leaves with the dressing.
• To serve
• using a 7.5cm/3in cutter
• cut out rounds of beetroot haggerty and place into the centre of serving plates. Top with a pork chop and spoon the leaves alongside.