IN SEASON


MUSHROOM & PORK TRAYBAKE Serves 4


250g chestnut mushrooms, quartered 2 courgettes, cut into chunks 1 red onion, sliced into wedges 400g can of chickpeas, drained 2 tbsp olive oil 2 tbsp grainy mustard 1 lemon, rind only


1 small bunch basil (handful of leaves reserved to serve) 80ml white wine 4 large bone-in pork chops, rind removed


1 Preheat the oven to 190C/gas 5.


2 In a bowl, mix the mushrooms, courgette, red onion, chickpeas, olive oil, mustard, lemon rind and basil with salt and pepper. Transfer to a large tray lined with baking paper, add the wine and roast for 30 mins.


3 Heat some oil in a heavy-based pan, season the pork chops and cook over a high heat for 2 mins on each side, until golden (sear the fat side too).


4 Remove the veg from the oven, toss everything well, then top with the pork chops and return to the oven for a further 10 mins. Add fresh basil leaves to serve.


www.justaddmushrooms.ie


EAT | EVENTS | SHOP | S TAY


Visit Symondsbury Kitchen for colourful, home cooked, delicious fresh food.


Open for breakfast, lunch & afternoon tea.


L symondsburyestate.co.uk 01308 424116 | cafe@symondsburyestate.co.uk


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