This recipe is another from Hugh Fearnley-Whittingstall. Although the shrewder amongst you may have guessed that is not from ‘Veg Everyday’! The inclusion of pork would somewhat contradict the concept of that book. No, this recipe comes from Hugh Fearnley-Whittingstall’s newest book, ‘Three Good Things on a plate‘. Generally speaking, what I like most about his recipes books is that they just make sense. They are not always professing to make cooking easier, to specifically reduce methodologies or cost, nor to put a meal on a table in a limited amount of time. They instead offer a simply logical thesis: in the case of this new publication, three items that pair well do not need to be crowded by other fancy main ingredients; as a trio, they make a wholesome assembly that requires no editing. How often is it the case, that when in a restaurant and faced with a mound of food you cannot hope to finish, that you subconsciously eat only the three best components? The three components which most likely from the main staple of the dish; the fancy additions are left behind, unnecessary and to some extent forgotten. But a word of caution, sophistry will undermine the brilliance of this book – three good things do not literally translate to three ingredients alone; seasonings may be added, herbs or spices, or even a store cupboard ingredient such as tinned tomatoes, cream or stock. This is cooking! Seasoning is a given; a splash of milk here or of stock there hardly counts as an ingredient! What is imparted is that when asked to explain a dish, your reply would be “it’s basically, A, B and C” – the fundamental elements of the dish are three, although in reality more ingredients may be present. This book is perfect for those who either want to get back to, or adore the pleasures of, simple cooking. Three Good Things is what it says it is – food that tastes good without an elaborate combination, and accepting the sufficiency of good quality, but numerically low, staples of a dish will put a fantastic meal on the table to undoubtedly be enjoyed by all.
- One pork chop
- One ordinary eating apple, cored and cut into wedges
- A medium sized potato, peeled and roughly cubed
- Dried sage
- Salt and pepper
- Olive oil
- Heat the oven to 200 degrees. Pour 1 to 2 tablespoons of olive oil into a baking tray, and place in the oven for 5 minutes to heat.
- In a medium sized saucepan, bring water to the boil. Add the cubed potatoes, and simmer for 5 to 10 minutes, until tender; drain. Return the potatoes to the pan, and season.
- Once heated, add the potatoes to the baking tray, and roast for 20 to 30 minutes. After the allotted time, remove the baking tray from the oven and add the apple wedges. Roast for a further 15 minutes, until the apples have softened and the potatoes are crisp.
- Whilst the potatoes and the apples are roasting, prepare the pork chops. In a saucepan, heat a little oil. Rub dried sage, salt and pepper into the pork chop, before frying for 6 to 8 minutes on each side.
- Turn the oven off, and remove the baking tray. Nestle the cooked pork chop in between the potatoes and apples, and return to the oven, although off, to warm through for 5 minutes. Serve, and enjoy!recipe taken from Hugh’s Three Good Things on a Plate (Bloomsbury: 2012), as appearing in ‘delicious.’ magazine, December edition (2012).