Baked potato slices
Try Gary Rhodes' recipe for crispy baked potatoes, sliced thinly and cooked with olive oil and salt. Perfect for a simple roast dinner side dish
Fragrant pork with fennel slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 pork chopstrimmed of fat
- zest and juice 1 lemon
- 1 tsp fennel seeds
- 0.5 tbsp olive oil
- 1 large fennel bulbfinely sliced
- 1 red applecored and sliced
- 1 small red onionfinely sliced
- 2 tbsp mayonnaiseand 1 tbsp natural yogurt, mixed together
- 50g chopped walnut
Nutrition: per serving
- kcal366
- fat22g
- saturates4g
- carbs7g
- sugars6g
- fibre0g
- protein36g
- salt0.35glow
Method
step 1
Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
step 2
Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.
