A fine pork chop deserves the finest accompaniments. Use a good brand of anchovy fillets to deliver a good savoury tone rather than an overpowering salinity.
Henry Harris
Recipes
Onglet steak recipe aux échalottes
Difficulty EasyThis is a classic bistro dish and sits nicely with pommes frites or crunchy roast potatoes cooked with duck fat and garlic. A glass or two of Côtes-du-Rhône would be a good idea too.
Cote de boeuf w/ béarnaise sauce
Cooks in 40 minutes Difficulty Medium
Braised beef dandy ribs recipe
Cooks in 40 minutesWith all the bone and richness that these ribs have, it is worth the trouble to braise them to deliver a good and tasty liquor with which a sauce can be made.
Henry Harris’ Aïoli Recipe
This aïoli recipe is simple to make, the creamy texture and rich, garlicky flavour is a Mediterranean delight perfect for serving with succulent bavette steak or juicy pork chops.
Duck fat roasted potatoes
Cooks in 40 minutesWhile a relatively simple process, making chips at home requires deep fryers and a great deal of caution. Crispy duck fat roasted potatoes are a great alternative and can sit in a warm oven while you attend to the final stages of cooking and serving your meat.
Anchovy & rosemary butter recipe
A savoury butter for pork chops or grilled chicken, or a flavourful garnish to merguez sausages or lamb chops. Equally good simply spread on grilled sourdough.
Green peppercorn sauce recipe
Cooks in 40 minutesThis an ideal accompaniment to a sirloin steak or in a jug alongside a sharing Porterhouse. It also pairs beautifully with veal and pork chops especially if some fresh tarragon is added at the end.
Roquefort butter recipe
Learn how to make this easy Roquefort butter recipe, a deliciously rich and tangy flavoured butter. Perfect for steak, pork loin chops, or adding indulgence to any dish. Quick to prepare and freezer-friendly!
Butterflied Leg of Lamb Recipe for Year-Round BBQs
Cooks in 1 Hours, 30 Minutes Difficulty MediumA Mediterranean-inspired Butterflied Leg of Lamb Recipe, ideal for grilling over charcoal. Marinated, spiced, and flame-kissed for bold flavour and perfectly tender lamb.