Ingredients

• 2 tsp fennel seeds
• 1 bulb fennel
• 2 Cox's apples
• finely chopped
• 12 sage leaves
• finely chopped
• juice and fruit of 1 lemon
• 8 tbsp olive oil
• salt
• freshly ground black pepper
• 2 pork chops
• 2 lemons cut into quarters
• 2 tsp demerara sugar
• pinch of salt
• 2 tsp olive oil
• 2 aubergines
• cut into wedges
• 2 red or Maris Piper potatoes
• cubed
• 2 red onions
• 2 small bunches basil
• 2 red chillies
• 2 cloves garlic
• 2 tbsp red wine vinegar
• 8 tbsp olive oil
• 8 cherry tomatoes
• salt
• freshly ground black pepper

Directions

• Grind the fennel seeds.
• Mix with finely chopped fennel
• apple
• sage
• lemon and lemon juice.
• Add oil
• salt and freshly ground black pepper.
• Heat the oil. Add the wedges of aubergine.
• Cook slowly
• approximately four minutes.
• Place the cubed potatoes into a pan of boiling water and cook until soft
• approximately eight minutes
• and drain.
• Add chilli
• garlic and onion to the aubergine
• cook for three minutes and take off the heat. Place the hot potatoes in a mixing bowl with the vinegar
• olive oil
• basil and squashed cherry tomatoes. Pour over the aubergines and their juices. Mix.
• Grill the pork on both sides and then roast at 180C/350F/Gas 4 for ten minutes with the lemons.
• Serve with the salsa and the warm salad.