Angela Hartnett showcased tasty pork chops with apple sauce and a turnip and celeriac gratin on Saturday Kitchen.

The ingredients for the pork chops are: 75g unsalted butter, 2 tbsp olive oil, 2 pork chops and 2 sprigs sage leaves.

For the turnip and celeriac gratin: 1 large turnip, peeled and very thinly sliced, ½ celeriac, peeled and very thinly sliced, 200ml double cream, 1 garlic clove, finely chopped, 1 rosemary sprig, leaves picked and finely chopped, 100g cheddar, grated, 100g parmesan, grated, 50g salted butter, plus extra for greasing, sea salt and freshly ground black pepper.

For the cime di rape: 2 tbsp olive oil, 50g cime di rape, stalks chopped, leaves left whole, ½ tsp fennel seeds and 1 lemon, zest only.

For the apple sauce: 2 Bramley apples, cored, peeled and chopped, 100g dates, stones removed, 1 lime, juice and flesh chopped.

See recipe by Angela in her book titled: The Weekend Cook: Good Food for Real Life available from Amazon now.