Grilled pork chops, champ potatoes, and glazed rhubarb

Cut off the root and then chop the spring greens into 2cm chunks. Rinse in a colander under cold water and keep to one side.

Cut the woody ends off the rhubarb and chop into 2cm pieces. Cut the roots off the spring onions and finely chop.

Once you’ve finished your chopping, pre-heat your grill to medium. Season the pork chops with 1 tbsp of olive oil, a pinch of salt and a good grind of black pepper. Massage this into the pork chops and cook under the grill for 15 mins. Turn the pork chops after 7 or 8 mins and cook until the meat is white in the centre.

Whilst the pork is under the grill, cook the rhubarb. Heat a saucepan over medium-high heat and add 1 tbsp of water. Once hot, add the rhubarb and cook for 2 mins. Add in 3 tbsp of sugar (if you have some) and continue cooking until the rhubarb is tender and nicely glazed. Remove the rhubarb from the pan. Tip: Rhubarb overcooks very quickly and will continue cooking once out of the pan. Stop cooking just as it begins to soften.

Check the potatoes and when tender add the spring greens to the same pot. Cover with a lid and continue cooking for 3 mins. Drain in a colander and allow the steam to escape for 2 mins. Return the potatoes and spring greens to the pot, away from the heat and mash with a potato masher. Stir in half the crème fraîche, chopped spring onions and ¼ tsp of salt. Cover to keep warm.

Once the pork chops are cooked, allow them to rest for 2 mins whilst you make the crème fraîche sauce. Place the remaining crème fraîche into a small saucepan and stir in 1 tbsp of mustard. Heat gently until hot.