This recipe is for frying pork chops coated with fennel seeds and served with a watercress, tinned peaches drained and sliced, blue cheese (Stathdon works really well) salad using a lemon and ginger dressing

SALAD A bag of watercress, tin of peaches, drained and sliced.A bunch of spring onions, fresh mint and blue cheese cut into small cubes

PORK Vegetable oil, 3 teaspoonfuls fennel seeds and 4 pork chops.

DRESSING Grated fresh ginger to taste,juice of a lemon, 3 tsps olive oil, small squeeze of honey, salt & ground pepper and a half tsp of Digon mustard.

METHOD Press seeds, salt and pepper onto chops and fry. Mix salad & dress. Serve with chops.