Marcus Wareing served up tasty grilled pork buns with BBQ sauce, celeriac slaw and chimichurri sauce on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients are for the pork are: 1 tsp mustard powder, 1 tsp smoked paprika, 1 tsp chopped rosemary, 2 tbsp dark brown sugar, 2 tbsp cold pressed rapeseed oil, 500g pork loin cut into 2.5cm-thick fillets, salt and freshly ground pepper.

For the chimichurri: ½ bunch flat leaf parsley, ½ bunch coriander, 8 mint leaves, 1 garlic clove, crushed, 2 green chillies, 5 tbsp olive oil and 1 tbsp sherry vinegar.

For the slaw: 1 Granny Smith apple, 300g celeriac, 2 tbsp Greek-style yoghurt and 1 tsp Dijon mustard.

To serve: black garlic barbecue sauce and 4 brioche buns halved.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.