Thomasina Miers served up tasty pork chops with tamarind salsa, grilled leeks and white beans on Saturday Kitchen.

The ingredients for the leeks and beans are: 6 small leeks, trimmed and cut into quarters, 3 tbsp olive oil, plus extra for drizzling, 1 large onion, finely chopped, 2 fennel bulbs, finely chopped, 150g pancetta, chopped (optional), 2 large garlic cloves, finely chopped, large pinch saffron, 8–10 fresh thyme sprigs, leaves picked, 200ml white wine, 600g jar cannellini beans, salt, freshly ground black pepper and squeeze lemon juice, to serve.

For the tamarind salsa: knob butter, 1 tbsp olive oil, 1 large onion, chopped, 2 celery sticks, chopped, 2–3 garlic cloves, 6 tsp chipotle en adobo, to taste, 3 tbsp tamarind paste or purée, 2 tbsp good-quality cider vinegar, salt and freshly ground black pepper and squeeze lemon juice or dash vinegar (optional), to serve.

For the herb mix: 2 tsp allspice berries, 2 tsp fennel seeds, 4–5 cloves, 1 tbsp chopped fresh thyme leaves and 1 lemon, zest only.

For the pork: 1 tsp light vegetable oil, 2–3 pork chops, 2 tbsp dry Manzanilla or fino sherry, salt and freshly ground black pepper.

For the herb crumb: 1 tbsp olive oil, 120g day-old breadcrumbs, large handful fresh flatleaf parsley, chopped and 1 lemon, zest only.

See recipes by Thomasina in her book titled: Mexican Table available from Amazon now.