ED’S PARSNIP, PEAR AND PORK TRAYBAKE

Hands-on time 20min, plus (overnight) marinating. Cooking time about 1hr 20min. Serves 4

◆ 4 bone-in, thick-cut pork

chops with rind (see Ed’s Tip) ◆ 3 rosemary sprigs ◆ 6 garlic cloves, flattened ◆ Finely grated zest 1 lemon ◆ 2tbsp maple syrup ◆ 2tbsp olive oil ◆ 800g (1lb 12oz) parsnips,

cut into finger-sized batons ◆ 4 banana shallots, peeled

and halved ◆ 2 large or 3 medium conference pears, quartered lengthways ◆ 250g (9oz) black pudding, cut into 1-2cm (½-¾in) chunks ◆ Peas or seasonal greens,

to serve (optional)

1 Use a sharp knife to trim the fat and skin from each chop in one strip, leaving 5mm-1cm (¼-½in) of fat next to the meat. Cut the strips of fat and skin into 3-4cm (1¼-1½in) lengths and set aside. Bruise the rosemary with the blunt edge of a knife and put the sprigs into a sturdy freezer bag with the garlic, lemon zest, maple syrup, olive oil and a heavy pinch of black pepper. Add the pork chops, rub the marinade over them and chill for 12–24hr. Chill chunks separately. 2 Preheat oven to 220°C (200°C fan) mark 7. Put the chunks of pork fat and skin into a large roasting tin and roast in the

oven for 15min, so that much of the fat starts to render out. Add the parsnips and shallots, shake the pan and cook for 20min. Remove the crackling pieces and set aside. Add the pears and cook for a further 20min, using a fish slice to move the ingredients around after 10min to ensure even crisping. Remove the tin and increase the temperature to 240°C (220°C fan) mark 9. 3 Shuffle the ingredients again, add the black pudding so it sits directly on the tin’s surface. Place the pork chops on top, season and brush with any excess marinade. Add the marinade aromatics and return the pork crackling, too (ensuring it avoids any juices, or the skin will soften). Roast for 15-20min more, until the chops are firm and catching at the edges. Place the chops on a warm plate while the vegetables and crackling have a final 5min in the oven. Serve immediately with peas or seasonal greens, if you like. PER SERVING 973cals, 47g protein, 64g fat (22g saturates), 46g carbs (24g total sugars), 12g fibre

◆ Recipe taken from The Borough Market Cookbook by Ed Smith (Hodder & Stoughton)