James Martin’s Alfresco Feast

Great to see James Martin getting on board with Black Garlic in this amazing dish. See the article in it’s entirety here.

What goes better with pork than pork? Sausages and chops are a mouthwatering meaty combination

Serves 4

1tbsp olive oil
4 x 250g (9oz) T-bone pork chops
4 pork and apple sausages
Sea salt and black pepper
2 eating apples
2tbsp salted butter
4tbsp dark brown sugar
½tsp ground cinnamon
2 pomegranates
100g (3½oz) Italian bread, unsliced
100g (3½oz) dandelion leaves or rocket
100g (3½oz) blue cheese
For the dressing

2tbsp each of pomegranate molasses, white wine vinegar and olive oil
2 black garlic bulbs (from larger supermarkets), chopped, or use 1-2 cloves of normal garlic, chopped
Preheat the oven to the highest temperature. On the hob, heat a large flat, ovenproof griddle pan until hot, add the olive oil and pop in the pork chops and sausages.

Cook for 3-4 minutes, without moving the meat around. Season the meat, then flip each piece over and cook in the oven for 10 minutes.

Meanwhile, cut each apple in half, core, then cut each half into 4 wedges. In a nonstick frying pan, melt the butter over a medium heat and sprinkle the sugar and cinnamon over.

Add a splash of water – about 1tbsp – stir and heat until the sugar has dissolved. When it’s bubbling, add the apple and cook for 5 minutes. If the sauce thickens, add a splash of water.

Make the dressing by combining the pomegranate molasses, white wine vinegar, olive oil and garlic in a bowl. Season and whisk together well.

Cut each whole pomegranate in half around the equator and place cut-side down in a bowl. Bang the outside with a wooden spoon to extract the seeds.

Remove the griddle pan from the oven and place on the hob over a medium heat. Tear the bread into large pieces and drop into the pan.

Fry in the pork fat until crisp, like croutons. Add dandelion leaves or rocket to the same pan and cook for 1 minute, until wilted.

Crumble the blue cheese over, then spoon the apple wedges into the pan. Drizzle with the dressing, scatter the pomegranate seeds over the top and serve.