PORK WITH VICHY CARROTS: Method
“When I found these amazing carrots at the market, I just knew I had to make this dish. Alongside some top-quality pork from the same market, this is the way we should all cook. Interestingly, in every Michelin-starred restaurant we went to on the trip th
1 For the carrots, pour 1 litre of water into a large shallow pan, add the sugar, butter and star anise and bring to the boil. Peel the carrots and cut off the tops, leaving 5cm of green still attached. Finely chop 2 tablespoons of the carrot tops and reserve. Add the carrots to the pan and boil rapidly for 20 minutes until tender. 2 Meanwhile, season the chops with pepper only. Place a large non-stick frying pan over high heat and pour in the oil. When it is hot, add the chops and cook for 6-8 minutes, turning halfway through, until browned and cooked through. Remove from the heat, season with salt and then leave to rest for five minutes. 3 To finish the carrots, stir the finely chopped carrot tops into the reduced cooking liquid in the pan and serve up. 4 Place four carrots on each plate, top with a chop, then spoon over the sauce.
Recipe and photograph taken from James Martin’s French Adventure (Quadrille, £20.00). Photography by Peter Cassidy