GARLIC SMASHED RECIPES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Steps:

• 1. Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect.
  2. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
  3. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
  4. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.