Pan-roasted pork chops, crackling and sausage bon bons

Start by preparing the crackling straws. Preheat the oven to 200°C/180°C fan/gas mark 6. Bring a pan of water and 1 tsp of salt to the boil. Remove the fat from the pork chops (2) then add the fat to the boiling water and cook for 15 minutes – this will melt some of the fat, helping it to cook evenly later. Spread the rind on a lined baking tray, sprinkle with a pinch of sea salt, cover with another sheet of baking parchment and press down with a second baking tray. Roast for 30 mins, or until crisp and golden.

Add the baby potato roasties (1/2 pack) to an oven dish and cook for 20-25 minutes, according to packaging instructions.

Meanwhile, cook the chantenay carrots (300 g) in the oven, according to the packaging instructions.

Next, make the spicy sausage bonbons. Remove the meat from the sausages (3) and place it in a bowl. Add the chilli powder (1/2 tsp), curry powder (1/2 tsp) and a pinch of salt and mix well. Using wet hands, roll the mixture into small balls.

Place the flour (50 g), egg (1) and breadcrumbs (50 g) in separate bowls, then coat the sausage balls in the flour, then the egg, and finally the breadcrumbs. Preheat your air fryer to 180°C. Spray with olive oil spray, add the meatballs and air fry for 10-12 minutes, until golden brown.

For the brandy and mushroom sauce, heat 2 tbsp of olive oil and the butter (25 g) in a sauté pan over a high heat. Add the onion (1), thyme (3 sprigs) and rosemary (1 sprig) and cook for 3 minutes. Add the sliced mushrooms (200 g), drain and add the porcini mushrooms (4), then cook until softened. Pour in the brandy (40 ml) and reduce slightly. Add the chicken stock (175 ml) and simmer on medium-low for 10 minutes.

Stir in the double cream (40 ml) and Dijon mustard (1 tsp), season with salt and pepper, remove from heat, and finish with the juices from the pork pan.

Finally, cook the pork chops. Heat a splash of vegetable oil in a large frying pan over a medium-high heat and season the chops with salt and pepper. Sear the chops for 2 minutes on each side, then continue cooking for 4 minutes. Melt the butter (2 tbsp) in the pan, then use a spoon to base them for the final minute. Remove from the pan and allow to rest for 5 minutes.

To serve, plate the pork chops with the spicy sausage bonbons, roasted baby potatoes and carrots. Top the pork chops with a dollop of apple sauce (3 tbsp) and the crackling straws. Spoon over the brandy and mushroom sauce.