Delicious UK - (09)September 2020

2 Preparethedamperbread:heat
theoilina smallfryingpan,thenfry
theonion,rosemaryandsomesalt
andpepperovera lowheatfor
10 minutesuntilslightlysoftened
andlightlygolden.Leavetocool,
thensetasideina container.
3 Puttheflourandsaltina bowl
andrubinthebutteruntilevenly
combined.Putina container.
4 Whenreadytocook,stirtheonion
mixtureintotheflour,thengradually
workinthebuttermilktoform
a slightlystickydough.Take⅛of
thedoughandwithlightlyfloured
hands,ona board,rollouttoform
a 20-22cmlog.Repeattomake
8 logs,thenwindeachpiecein
a tightspiralarounda skewer.
5 Cookthebreadoverthefirefor
about 15 minutes,turningregularly,
untillightlycharredonallsides.You
mayneedtolowerorraisethebread
soit cooksbutdoesn’tburn.The
breadis readywhenit soundshollow
whentapped.Coolfor5 minutes,
thenremovefromthesticks.(Or
cookonthestoveina griddlepan,
turningregularlyuntilbrowned
andsoundinghollowwhentapped.)
6 Servethebreadwhileit’sstill
warmwiththemarinatedfeta,some
honeytodrizzleoverandsmoked
paprikatodust,if youwantto.
PERSERVING676kcals,36.7gfat
(18.3gsaturated),24.3gprotein,
60.7gcarbs (4.3g sugars), 5.1g salt,
3g fibre

Mustard,honeyandlime
porkchopswithappleslaw
SERVES4.HANDS-ONTIME 35 MIN,
PLUS MARINATING AND RESTING

MAKE

AHEAD

You’llneedtobrinethepork

a dayahead.Dryingthe

chops (after brining) in the

fridgefor4 hoursbeforeyouleaveis

best,butdon’tworryif youdon’thave

time.Packthechopsina sealed

container.It’seasiesttomakethe

dressing and slaw a day ahead, too.

• 4 thickoutdoor-rearedBritish
  porkchopsonthebone (around
  300geach;seetip)


• 2 tbspwhitewinevinegar


• 2 tbspsoftlightbrown sugar


• 1 tbspseasalt


• ½ tbsp cracked black pepper

FORTHEDRESSING

• 100mlextra-virginoliveoil


• 1 tbspwholegrainmustard


• 1 tbsprunnyhoney


• Finelygratedzest and
  juice½lime


• 1 tbsp chopped fresh coriander

FORTHESL AW

• 1 tspfennelseeds


• ¼-½greencabbage,core
  removed,leavesshredded


• 1 smallonion,verythinlysliced


• 1 apple,cored,quartered and
  cutintothinbatons


• 2 tsplimejuice


• ¼tspeachsugarandseasalt


• 4 tbsp soured cream (optional)

YOU’LLALSONEED...

• Pestle and mortar or spice grinder

1 Puttheporkchopsina shallow

container.Mix1 litrecoldwaterwith

thevinegar,sugar,saltandblack

pepper,thenpouroverthechops.

Coverandchillovernight.Thenext

day,removethechopsfromthe

brineandpatdry.Putthemona rack

overa plateandchillfor4 hours if

possible(seeMakeAhead).

2 Forthedressing,combinethe

oliveoil,mustard,honey,limezest,

2 tspofthelimejuice(reservethe

rest),corianderandsomesaltand

pepperina jar.Seal,shakeuntil

evenlycombined,thensetaside

untilrequired(seeMakeAhead).

3 Nextmaketheslaw:toastthe

fennelseedsina smallfryingpan

overa mediumheatfor3-4minutes

untiltheyturngoldenandgiveoff

a lovely aroma. Cool, then roughly

grindina pestleandmortarorspice

blender.Combinethecabbage,

onion,appleandfennelseedsina

container.Addtheremaininglime

juicefromthedressing,thesugar,

saltandsomepepperandstirwell.

Chilluntilrequired– addthesoured

creamjustbeforeserving,if using.

4 Whenreadytocook,putthechops

ona rackovera fireorbarbecue

grill,thensearona high(direct)

heatfor2-3minutesoneachside

untilgolden.Movethechopsto

a coolerareaofthebarbecue/fireor

lifttherackfurtherawayfromthe

coals,thencookfor5-6minutes.

Remove,thendrizzlewithdressing.

Wraplooselyinfoil,restfor 5

minutes,thenservewiththeslaw.

PERSERVING636kcals,34.1gfat

(8.8gsaturated),68gprotein,

12.7gcarbs(12g sugars), 1.4g salt,

3.2g fibre

deliciousmagazine.co.uk 51

make it special.

Charredbabynew

potatoeswithchilli

butterandherbs

SERVES 4. HANDS-ON TIME 30 MIN

MAKE

AHEAD

Preparethebutterand

potatoestotheendofstep 2,

then keep chilled.

• 100gbutter,softened


• 1 garlicclove,crushed


• 1 largeredchilli,seeded and
  finelychopped


• Finelygratedzest1 lemon


• 1 tbspdrainedcapers,chopped


• 1 tspWorcestershiresauce(or
  Henderson’sRelishto make the
  recipevegetarian)


• 2 tbspmixedchoppedfresh
  parsley,chivesandtarragon


• 1 kgsmalltomediumwaxy
  potatoes,suchascharlotte


• 2 tbsp oliveoil→