Pork loin with anise squash and fried celeriac tops

Method

1. For the squash: heat the olive oil in a pan and gently fry the diced squash for 3-4 minutes. Add the chopped garlic and star anise and continue to cook for a few minutes, to soften.

2. Add the white wine to the pan and continue to cook for 2-3 minutes. Stir in the chopped chervil and season with salt and pepper.

3. For the pork: season the pork loins with salt and pepper. Heat the oil in large frying pan and cook the pork for 3-4 minutes on each side or until cooked through.

4. For the fried celeriac tops: heat a pan half filled with vegetable oil, for deep-frying.

5. Mix the flour with a pinch of salt and enough milk to make a smooth, loose batter. Stir in the chopped chervil.

6. Dip the celeriac leaves in the batter to coat and deep-fry in the hot oil for 10-15 seconds or until golden. Carefully remove using a slotted spoon and drain on kitchen paper. Sprinkle with salt.

7. To serve, spoon the sautéed squash onto serving plates and arrange the pork loins on top. Scatter the fried celeriac leaves on top and garnish with chives. Drizzle with a little olive oil to finish.