- 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
- 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.