John Hooker served up BBQ Saddleback Pork Chops with Cafe de Paris Butter, Roasted Spring Cabbage and Walnut Vinaigrette on James Martin’s Saturday Morning.

The ingredients are: 2 Saddleback pork chops 200g – 250g, 1 spring cabbage, 50g toasted chopped walnuts, 25ml French dressing and Tbsp chopped chives.

For the brine: 150g Maldon sea salt, 1 tsp pepper corns, 1 tsp fennel seeds, 1 tsp coriander seeds and 1.5ltr water.

For the Cafe de Paris butter: 250g unsalted butter (softened), ½ tbsp paprika, Pinch cayenne pepper, Pinch curry powder, 3 salted anchovie, ½ lemon zested, ½ orange zested, 100ml tomato ketchup, 50ml English mustard, 15ml Madeira or sherry, 6ml Worcestershire sauce, 2 tbsp chopped parsley, 2 tbsp chopped chives, 1 tbsp chopped marjoram, 1 tsp thyme leaves, 1 sprig of rosemary (picked), 15g capers and 2 cloves garlic (grated).

For the pickled walnut mayo: 3 pickled walnuts, 2 tsp pickled walnut vinegar, 1 tsp Dijon mustard, 3 egg yolks, 1 tbsp honey, Salt and pepper, Squeeze of lemon juice and 250ml vegetable oil.

See recipes by James in his book titled: Home Comforts available from Amazon now.