1 tablespoon yellow mustard seeds

2 tablespoons cider vinegar

Place the seeds in a small bowl and cover with vinegar. Cover and allow to sit at room temperature for 2 days before using

4 x 175g boneless shoulder chops

1 tablespoon oil

½ teaspoon smoked seasalt ( or regular seasalt)

2 teaspoons maple syrup

1 tablespoon cider vinegar

15g butter

1 shallot, finely chopped

200ml chicken stock

2 teaspoons pickled mustard seeds

1 teaspoon Dijon mustard

1 tablespoon chopped chives

Mix the oil with the salt, maple syrup and vinegar and rub all over the chops. Cover and chill overnight.

Heat a large pan until smoking hot and add the chops. Cook for 2 minutes each side then lower the heat and cook through gently. Remove from pan and set aside, covered in foil. Add the butter and shallots to the pan and cook until golden. Add the stock and reduce by half. Whisk in the mustard and then add the pickled mustard seeds. Add resting juices from pork and the chives and warm through. Check the seasoning. Slice the pork and spoon over the sauce.

Cider Cabbage

1 sweetheart cabbage

1 tablespoon oil

Salt and pepper

20g butter

150ml dry local cider

Cut the cabbage in quarters through the root.

Heat the oil in a large pan until smoking hot. Add the cabbage wedges. Cook until golden brown on both sides and add the butter. Turn to coat in the butter. Season with salt and pepper and add the cider. Cover with a lid, lower the heat slightly and cook for about 8 minutes or until cooked through. Boil to reduce any excess liquid. Serve with the pork and some mash.