Recipes

Hogget chops w/ greek salad

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These loin chops are the perfect candidate for a grilling over the hot coals of a bbq. The flesh takes some protection from the bone, to remain just the right side of pink, while the fat takes on some char as the flames lick it.

This recipe makes no shame of the fact that it is deeply unoriginal. A dish that has been cooked countless times, by countless people, in countless places and has very rarely failed to impress. There are classics for a reason — a sentiment that I truly hope is never lost as cuisines and people’s tastes evolve.

The timeless nature of cooking like this is a cause, in the eyes of this author, for great celebration, fawning, and fanfare. For this is food that brings joy to the soul and an overall sense of contentment. Good things, cooked simply — there really is no need to overthink these things.

Close-up of hogget chops, plated with Greek salad.

Serves 2

Ingredients

For the salad

Shop the ingredients

Directions

  1. Remove the chops from the fridge and season with a teaspoon of dried oregano, the grated garlic, plus a drizzle of oil. Toss together to coat the chops in the seasoning and set aside for an hour.
  2. Fire up the bbq and let the charcoal burn down until it is burning a white/grey colour.
  3. Season the chops with salt and then place on a cooler area of the grill, stood up, fat side down and allow the fat to render for 4-5 minutes.
  4. Then lay the chops on their side and move to a hotter part of the grill. Keep moving them around and flipping them regularly, to ensure an even cook.
  5. Cook the chops like this for 3-4 minutes, allowing them to take on as much char as you desire.
  6. Remove from the grill and leave to rest.

For the salad:

  1. Take a large bowl and add the tomatoes, red onion, and cucumber. Season with sea salt and toss together. Then add a healthy splash of red wine vinegar and leave to sit for 5 minutes.
  2. Add the dried oregano, black olives, and the olive oil. Toss together and give it a taste, adjusting the seasoning as necessary.
  3. Decant the salad to a platter or bowl and then lay the feta over the top in large chunks and sprinkle over a little more dried oregano.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.