INGREDIENTS (SERVES 2)
350-400g new potatoes
olive oil
handful of fresh thyme sprigs
salt
pepper
2 pork chops
1 tbsp Common Hogweed seed salt
1/2 kohlrabi, save leaves
1 granny smith apple
2 tbsp mayonnaise
3 tsp wholegrain mustard
1 tbsp natural yogurt/crème fraîche
handful of Ground Elder leaves, roughly chopped
juice of 1/2 lemon
handful shelled walnuts, chopped
METHOD
Preheat the oven to 200.c.
Drop the potatoes in a large pan of boiling water and par-boil for 10 minutes until soft. Remove and drain in a colander, then place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, and fresh thyme leaves, pulling them off the stems. Toss until potatoes are well coated with everything. Place on a baking tray and roast in oven for 30-40 minutes until crispy.
Place the 2 chops in a pyrex dish or bowl, season generously, drizzle with oil and then rub with the hogweed salt and 2 tsps of the mustard, then set aside for later.
With a vegetable peeler, remove the purple skin from the kohlrabi and set aside. Use the vegetable peeler to create shavings of kohlrabi for your slaw, and do the same with the apple (you can leave the apple skin on, or remove as you wish). Mix with the mayonaise, yogurt and the remaining tsp of mustard, then season well and set aside ready to serve.
Heat a skillet or griddle pan on a high heat. Add the chops to the pan, rendering the fat on the sides first (if needed) and grill for 3 minutes on each side and then place in the oven for a further 6 minutes. Sprinkle the kohlrabi leaves with salt and drizzle with oil then place in the sizzling skillet so they cook in the pork juices.
Serve the chops on a bed of kohlrabi leaves alongside the potatoes and sprinkle the coleslaw with the fresh elder leaves and walnuts, breaking them in half with your hands.
