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Iberico pork chops with potato purée and greens
Fruit and vegetables
½
carrot
, peeled and diced
½
onion
, diced
1
celery
stick, diced
2
garlic
cloves, chopped
½ banana
shallot
, peeled and finely chopped
2
dill
sprigs, finely chopped
1 tsp finely chopped fresh
chives
250g/9oz
King Edward
potatoes, peeled and chopped into even-sized pieces
1
garlic
clove, peeled
Tins, packets and jars
1 litre/1¾ pints good-quality
chicken stock
1 tsp
capers
, finely chopped
1 heaped tsp
wholegrain mustard
Cooking ingredients
2 tbsp
grapeseed oil
pinch
salt
2 tbsp
olive oil
Dairy, eggs and chilled
75ml/2½fl oz
double cream
50–75g/1¾–2¾oz
butter
Meat, fish and poultry
2 Iberico
pork chops
Other
1 pig’s trotter, roughly chopped
75ml/2½fl oz
cognac
125ml/4fl oz
white wine
2 tsp cornichons, finely chopped
handful leafy greens (such as kale, chard, cavolo nero)
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