Pork chop with creamed celeriac

Method

1. Combine all the brine ingredients in a large pan, bring to the boil and leave to cool completely. Immerse the chops in the brine and leave for no more than 2 hours.

2. Pat the meat dry. The brine can be reused at least once more.

3. Preheat the oven to 180C/gas 4.

4. Toss the celeriac cubes with a slug of rapeseed oil, salt and pepper. Roast in oven, stirring occasionally until browned all over.

5. Preheat a griddle pan or grill and brush a little oil on the chop. Grill on a high heat, turning occasionally, until just cooked through - about 7 or 8 minutes overall.

6. Meanwhile, thinly slice the cabbage and make a dressing with the garlic, vinegar, mustard, fennel seed and rapeseed oil. Season.

7. Peel the apple and then using the peeler peel it into strips. Toss the cabbage and the apple with the dressing. Add the parsley leaves.

8. Transfer the roasted celeriac to a frying pan and add a knob of butter. Pour over the cream and reduce until it is thick and softly coats the celeriac.

9. Serve the pork chops with a good spoonful of celeriac and a nice handful of salad.