Tandoori spiced pork chops with Savoy cabbage poriyal and apple and porcini salad

Ingredients

For the pork chops

• 1 tbsp finely chopped garlic

• 1 tsp finely chopped green chillies

• 1 tsp ground fennel seeds

• ½ tsp ground cinnamon

• 1 sprig fresh rosemary, roughly chopped

• 1 sprig fresh thyme, leaves only

• 3 tbsp mustard oil (or 1 tbsp Dijon mustard)

• salt and freshly ground black pepper

• 100ml/3½fl oz single cream

• 50ml/2fl oz double cream

• 2 tbsp gram flour

• 2 tbsp pastis

• generous pinch freshly grated nutmeg

• 4 pork chops, trimmed and fat removed

For the Savoy cabbage poriyal

• 2 tbsp vegetable or groundnut oil

• 1 tsp mustard seeds

• 10 curry leaves

• 1 tsp finely chopped fresh ginger

• 300g/10½oz Savoy cabbage, finely sliced

• ¼ tsp ground turmeric

• salt, to taste

• 50g/2oz freshly grated coconut

• 1 tbsp chopped fresh coriander leaves

• ½ tbsp lemon juice

For the apple and porcini salad

• 3 tbsp olive oil

• ½ tsp chopped garlic

• ½ tsp coriander seeds, toasted and crushed lightly

• ¼ tsp crushed red chilli

• 2 Granny Smith apples, cut into 2cm/1in cubes

• 100g/3½oz fresh porcini mushrooms, cleaned and sliced

• 1 tbsp lemon juice

• dash cider vinegar

• salt and sugar, to taste

• ½ tbsp finely chopped fresh parsley

To garnish

• fresh coriander leaves

• Greek cress, celery cress and amaranth cress