Pork Chops

Cook the potatoes in the boiling water with ½ tsp of salt for 20 minutes. Fry the onions in a non-stick pan on medium-low heat with 2 tsp of olive oil, a tsp of butter (if you have it), a pinch of sugar (if you have some), salt, pepper and 2 sprigs of rosemary. Simmer the onion mixture for 20 mins.

In a separate pan, cook off the leeks on high heat with a couple of tsp of olive oil and a good pinch of salt and pepper. Once they have wilted (after about 4 or 5 mins), take them off the heat and leave them to the side.

Rub ½ tsp of olive oil over each pork chop and season them with salt and pepper. Cook in a nonstick pan on searingly high heat for one minute on each side and one further minute standing on its rind (for a nice crisp edge).

Transfer the chops to a baking tray and cover them with a few sprigs of rosemary. Put them in the oven on the middle shelf and cook them for 12 mins, which should leave them nice and juicy inside. Once they are done, rest them for 5 mins out of the oven.

Drain the potatoes and mash them thoroughly. Heat the milk in the microwave or on the hob and stir it into the potatoes, together with 2 tsp of butter (if you have some) and a good pinch of salt and pepper. Now stir in the leeks. Tip: Add more milk if you want lighter mash

Now for your gravy! Mix 1 tsp of cornflour with 2 tbsp of water to make a smooth paste. Add 200ml of water and half the chicken stock pot to the onions and bring to a simmer. Stir in the cornflour mixture and simmer until it thickens, before turning off the heat.