Matt Tebbutt served up tasty pork chops with spinach-stuffed cauliflower on Saturday Kitchen.

The ingredients for the spinach-stuffed cauliflower: 1 cauliflower, with leaves, 25g butter, plus extra for roasting, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 6 sage leaves, 100g baby spinach, 1 free-range egg and olive oil, for roasting.

For the pork chops: 2 thick-cut pork chops, 60g unsalted butter, 2 tbsp olive oil, 8 sage leaves, 1 lemon, juice only, salt and freshly ground black pepper.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.