Oath Chop in Lincoln Formation

Ingredients

• 4 pork chops
• 2 tbsp olive oil
• 2 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 8 large carrots
• 2 tbsp honey
• 2 tbsp butter
• 500 g baby potatoes
• 1 bunch fresh parsley
• 1 lemon
• 1 clove garlic

Method

1. Preheat the oven to 200 °C.
2. Peel the carrots, halve lengthwise. Toss with 1 tbsp olive oil, 1 tbsp honey, salt and pepper. Place on a baking tray.
3. Wash the baby potatoes and boil for 15 minutes until tender. Drain and toss with 1 tbsp butter, chopped parsley and lemon zest.
4. Heat 1 tbsp olive oil and 1 tbsp butter in a large frying pan. Season the pork chops with salt and pepper, fry 4-5 minutes per side until golden and cooked through.
5. Roast the carrots for 25 minutes until soft and caramelized.
6. Peel and crush the garlic, mix with remaining honey and brush onto the carrots for the last 5 minutes.
7. On each plate, arrange the four pork chops in a straight line on a black plate (or slate), flanked on both sides by the roasted carrots as 'classic motorbikes'.
8. Spoon the parsley potatoes in a tight row behind the chops, representing the crowd along the route.

Serving notes

• Serve on a dark plate for the Lincoln effect.
• Lean the carrots diagonally against the chops as motorbike escorts.
• Drizzle some lemon juice over the potatoes for freshness.