Pork chop with salt-baked beetroot, carrots and hazelnut picada

Begin by roasting the vegetables. Preheat an oven to 180°C/gas mark 4. Sprinkle a roasting tray with sea salt, then arrange the herbs and garlic cloves on top. Place the beets and carrots on the salt, sprinkle with vinegar, cover with more salt and then cover the tray with foil. Place in an oven for 40–50 minutes or until the beets and carrots are very tender

Meanwhile, make the hazelnut picada. Rip the bread into small pieces and add to a pan over a medium heat with a glug of oil. Season well and fry until the bread turns a light golden brown before adding the hazelnuts and garlic. Cook for 3–4 minutes until both the bread and the nuts are a deep golden brown, moving the pan from direct to indirect heat as needed, so the nuts don’t burn

Transfer the contents of the pan to a bowl and add the water and olive oil with a dash of vinegar and lemon juice. Using a potato masher or the back of a spoon, roughly crush the bread and nuts into the oil and vinegar to make a rough, loose paste. Stir in the herbs, then taste and add more vinegar or lemon juice if you think it needs it. Set aside

Once the vegetables are cooked, leave them to cool slightly then carefully brush off the salt and peel the skin from the beetroots. Chop the beetroot and carrots into bite-sized chunks and keep warm in a low oven

To cook the pork, place a griddle pan or large frying pan over a medium-high heat. Season the pork chops with olive oil, salt and freshly cracked black pepper, then place onto the grill. Cook the chops, moving them around all the time to get an even caramelisation all over the skin and fat. After around 5 minutes they should be medium (60°C if you have a temperature probe). Transfer the chops to a plate, season with olive oil and lemon juice, then leave to rest for a few minutes

To plate up, place the carrots, beetroot and leaves over base of the plate and top with the pork chop. Spoon the hazelnut picada over and finish with any resting juices and a drizzle of olive oil, then serve with a chilled glass of Tio Pepe fino