Pork chop with chorizo

45 MINUTES | SERVES 4 | EASY

Not content with one cult bistro – his first was Sticky Walnut on the outskirts of Chester – Gary Usher has spent the past decade building a restaurant empire, with Burnt Truffle in Wirral, Hispi in Didsbury, Kala in Manchester, Pinion in Prescot and Wreckfish in Liverpool. It’s from the latter that we share these great recipes, which epitomise Gary’s simple but special cuisine. The chorizo purée is smoky and rich, and the perfect accompaniment to the chop. You can serve any leftovers with bread – it will keep for a couple of days in the fridge. Good-quality pork is key – in the restaurant the team uses Middle White pork, which you can buy from good butchers. Gary and his team are now offering Elite Bistro at Home kits to cook the restaurants’ biggest hitters at home, with starters such as smoked belly bacon with sauce gribiche, broad bean and lemon oil dressing; mains including Aubrey Allen’s 50-day aged beef sirloin, Mrs Kirkham’s cauliflower cheese, glazed carrot and red wine sauce; and the likes of Yorkshire parkin, salted butterscotch sauce and clotted cream for pud. Delivery is nationwide, arrives chilled and lasts for two days, ready to be finished off at home. Head to elitebistros.com to place your order, and follow @elite_bistro_at_home for updates.

double cream 200g

cooking chorizo 200g, skinned and chopped

pork chops 4 x 200g, bone in and French trimmed

shallot 1 long or 2 round

red chilli 1

garlic 1 clove

lemon 1/2, juiced

vegetable oil fine green beans 200g, trimmed

• Pour the cream into a pan and bring to the boil, then add the chorizo and bring back up to the boil. Remove from the heat and pour everything into a food processor. Blitz on high speed until smooth, then pour back into the pan and leave at room temperature until needed.

• Heat the grill to medium-high and put a large pan of highly salted water on the hob to boil. Season the pork chops. Finely chop the shallot, chilli and garlic together (a pestle and mortar would work perfectly but failing that just chop as fine as you possibly can until it’s almost a paste), add the lemon juice then set aside.

• Brush both sides of the chops with vegetable oil and put them on a baking tray. Slide under the grill and give them 2 minutes on each side, then turn the heat down to medium-low and continue cooking for another 2 minutes on each side or until cooked through. Meanwhile, put a frying pan on the hob on a low heat.

• Once the pork is ready, turn off the grill and leave to rest. Gently warm through the chorizo purée. Cook the green beans in boiling water for 3 minutes. Heat a little oil in the frying pan, then add the shallot, garlic and chilli paste, and fry gently for 3 minutes. Drain the beans and toss in the frying pan with a little sea salt.

• To serve, split the green beans between four plates then add a chop and a dollop of purée to each.

PER SERVING 580 KCALS | FAT 43G

SATURATES 18G | CARBS 3G | SUGARS 2G

FIBRE 2G | PROTEIN 42G | SALT 1.1G