Warren cooked up this little feast last night, starting with potato wedges, which were seasoned with salt, black pepper, chopped garlic and "bruised" rosemary, then roasted in olive oil, along with some chunky slices of red onion. He turned the potatoes after about 15 minutes, then laid the seasoned chops on top of them and put it all back in the oven for another 20-30 minutes, turning the chops once.
He served these with simply boiled carrots and chopped savoy cabbage, which was butter-steamed with chopped pancetta and pine nuts. We added a little gravy (Bisto granules) and tucked in ... it was scrummy!
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