So it turns out that when you’re choosing a recipe to cook from this book, there are these extra colour insert sections that you also need to have a look at before making your decision. This particular recipe was chosen from the Autumn Eats section. I rather like these sections as the pictures are all in glossy colour and there is less rambling about the recipe, and more getting straight to the details.
Anyway, let me get back to the recipe. I made this on a cold night, just for me. Frying the pork chop in butter gave it a wonderful slightly nutty taste. And the mushrooms and shallots were delicious (I’d use less anchovies than he said to be honest though). I used thyme instead of flat leaf parsley because I’m a rebel like that. And I opened a bottle of red wine because it would have been rude not to have a glass to go with the food. Perfect cold weather fare. Cheers Nigel!