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There’s nothing like a charred, fatty pork chop sizzling from the grill or pan. Sweet fruits pair extremely well with the meat, apples being a standard accompaniment but Ben loves the sweet, aromatic figs that start to be in season this month. They burst on roasting, leaching their sweetness into the meaty juices. Fennel also works well with pork and is a traditional pairing to figs in southern Italy. The flavours are evocative of the balmy Mediterranean in late summer but could easily work on a cooler, early Autumn Day.
4 Pipers Farm Pork chops
8 small black, ripe figs
2 small heads fennel, each cut into 4 lengthwise
1 head of garlic cut in half
2 tsp fennel seeds
A large sprig rosemary
5 bay leaf
1 litre good quality fresh dark chicken stock
A glass of good red wine
40g unsalted butter
A large handful of Cavolo Nero or kale, roughly sliced
Sea salt, black pepper and olive oil for cooking
Meet the makers behind Neal`s Yard Dairy.
For over 40 years, our friends at Neal`s Yard Dairy have been championing British and Irish farmhouse cheese, working hand in hand with artisan producers to bring remarkable cheeses to the table.
Their dedication to craftsmanship and provenance reflects the same values we look for in every ingredient we serve.
Read the full story via the link in bio.
A peaceful urban conservatory in the heart of Notting Hill, where leafy surroundings, seasonal cooking and warm hospitality come together.
A proper pint never goes out of style.
Join us this International Beer Day for fresh pints, seasonal food and a warm welcome that`s always on tap.
There are few things more British than settling in with a Pie & Mash and a pint. We wouldn`t have it any other way.
