Theo Randall serves up a tasty pork chops with potato and leek dish with an Italian twist on Saturday Kitchen.

The ingredients for the potato and leek al forno: 1kg waxy potatoes, such as Roseval or Charlotte, cut into 2cm pieces, 250g leeks, cut into 2cm pieces, 1 garlic clove, sliced, 50g anchovy fillets in oil, drained, 1 tbsp extra virgin olive oil, 400ml double cream, 40g dried breadcrumbs and sea salt and freshly ground black pepper.

For the pork chops: 2 tbsp chopped rosemary, 1 lemon, juice only, 2 tbsp extra virgin olive oil, plus extra for serving and 4 pork chops, about 2cm/¾in thick, excess fat trimmed.