Method

1. Place the tea leaves into a large bowl and cover with a little hot water. Allow to steep for 2-3 minutes. Add the tomato puree, honey, a dash of vinegar and a dash of soy sauce to the tea mixture and mix well to combine.

2. Place the pork into the mixture and turn to coat. Cover with cling film and marinate in the fridge for 20 minutes, turning the pork chop over halfway through.

3. Remove the pork from the marinade and season with salt and freshly ground black pepper. Drizzle with a little olive oil and cook on a medium hot griddle pan. Cook on each side for 4-5 minutes, or until just cooked through.

4. When the chop is almost done, add the chorizo to another hot pan and fry until the oils have come out of the meat. Add the morels to the pan, then season with salt and freshly ground black pepper. Add the piquillo peppers and cook for 1-2 minutes, or until tender. Stir in the wild garlic leaves and cook for 30 seconds, or until just wilted.

5. Pile the chorizo, morels and wild garlic leaves onto a serving plate. Scatter over the rocket, then arrange the pork chop on top, garnish with a few ground tea leaves and serve.