40g/1½oz small candy beetroot, scrubbed and cut in half
40g/1½oz small beetroot, scrubbed and cut in half
40g/1½oz small yellow beetroot, scrubbed and cut in half
20g/¾oz beetroot leaves, to serve
100g/3½oz new season carrots, peeled
20g/¾oz fresh dill, picked
2 garlic cloves
1 garlic clove, chopped
lemon juice, for seasoning
20g/¾oz fresh flatleaf parsley, roughly chopped
1 rosemary sprig
2 thyme sprigs
freshly ground black pepper
olive oil, for seasoning
100ml/3½fl oz olive oil
100ml/3½fl oz red wine vinegar
20ml/¾fl oz red wine vinegar
150g/5½oz sea salt, plus extra for sprinkling
20g/¾oz walnuts, roasted
2 x 250g/9oz pork chops, preferably Gloucester Old Spot, French trimmed
1 slice day-old bread, roughly chopped