.
As featured on BBC’s Saturday Kitchen on 12th March. Ben Tish cooks up this delicious, flavoursome pork chop recipe made all the more special with the addition of a Mediterranean inspired walnut picada sauce.
2x 250g pork chop (french trimmed)
100g new season carrots
40g small candy beetroot cut in half
40g small red beetroot cut into half
40g yellow beetroot cut in half
20g beetroot leaves
1 spring rosemary
2 sprigs thyme
2 cloves garlic
100ml Red wine vinegar
150g Sea salt, black pepper
Walnut picada
1 slice day old bread- roughly chopped
1 clove garlic
20g roasted walnuts
15g water
20g roughly chopped parsley
20g picked dill
Lemon juice and red wine vinegar to taste
100ml olive oil
Sprinkle a roasting tray with sea salt and the herbs and garlic. Place the beets and carrots on the salt, sprinkle with vinegar, more salt and cover with foil. Place in an oven for 40-50 minutes or until the beets and carrots are very tender- carefully brush off all the salt from the vegetables.
Heat a griddle to medium- hot
Season the pork chop with olive oil and salt, fresh cracked black pepper, then on to the grill, moving all the time to get an even caramelization all over the skin and fat, when around medium (60’c) take the chop off, season with olive oil and lemon juice. Reserve and rest- reserving the resting juices.
Lightly fry chopped bread, walnuts, garlic, and water and vinegar and reduce by half, add fresh herbs season well.
Place carrots, beetroot & leaves over base of the plate, rest the pork chop so the bone is pointing upwards, dress the pork with a few bits of beetroot and leaves and spoon the walnut picada over, finish with the resting juices and olive oil.
British Pie Week calls for proper roots.
This Saturday, we’re collaborating with @manzespieandmash - one of London’s oldest and most iconic pie shops.
Slow-cooked mutton pie with signature liquor.
A proper classic, done properly.
Available Saturday 7th March at Cubitt House pubs and M. Manze branches.
Limited pies. Get it while it’s hot.
A few of the faces behind the pastry.
With our Chef Director @ben.tish at the helm, Pie Week has officially commenced.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Today, Ana Da Costa takes over our Pie Week menu across seven Cubitt House pubs.
Her Mapo Tofu pie brings something bold to the table - and it’s on the menu for one day only.
7 chefs. 7 pies. 7 days.
#britishpieweek #cubitthouse #bestpiesinlondon
Cubitt House goes back to where it all started.
To mark British Pie Week, Chef Director @ben.tish visited @manzespieandmash in Peckham, stepping inside one of London’s historic pie and mash houses to see the craft up close.
Because some things are worth doing the old way. Pie Week, with proper roots.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Consider this the full briefing.
Seven chefs.
Seven very different pies.
Seven days to try them.
Pie Week at Cubitt House.
@robin.gill.food @manzespieandmash @brownoli939 @ecstasy_cookbook @_lotsofbutter @aureliendudu85 @chef_sits
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
