Ben Tish served up tasty pork chops with roast vegetables and walnut picada rec on Saturday Kitchen.

The ingredients for the roast vegetables are: 150g sea salt, plus extra for sprinkling, 1 rosemary sprig, 2 thyme sprigs, 2 garlic cloves, 40g small candy beetroot, scrubbed and cut in half, 40g small beetroot, scrubbed and cut in half, 40g small yellow beetroot, scrubbed and cut in half, 100g new season carrots, peeled, 100ml red wine vinegar and 20g beetroot leaves, to serve.

For the pork chops: 2 x 250g pork chops, preferably Gloucester Old Spot, French trimmed, olive oil, for seasoning, lemon juice, for seasoning and freshly ground black pepper.

For the walnut picada: 100ml olive oil, 1 slice day-old bread, roughly chopped, 20g walnuts, roasted, 1 garlic clove, chopped, 20ml red wine vinegar, 20g fresh flatleaf parsley, roughly chopped and 20g fresh dill, picked.

See recipes by Ben in the book titled: Sicilia: A love letter to the food of Sicily available from Amazon now.