Pork chops with wild garlic & mushrooms

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Serves 4


  • 4 pork chops, bone in
  • 1 tablespoon rapeseed oil
  • 1 shallot, peeled and thinly sliced
  • 125g shiitake mushrooms, thickly sliced
  • 2 large handful wild garlic, washed and thickly sliced
  • 70ml white wine
  • 150ml double cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon wholegrain mustard
  • 100ml water
  • 1 teaspoon vegetable bouillon
  • Maldon sea salt
  • Freshly ground black pepper


You will need a large frying pan and a roasting tray large enough for the 4 pork chops.


Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

Pork chops with wild garlic & mushrooms

Wild garlic comes out at the end of February in the UK and carries on until April. You can find it in damp, shady areas of woodland and banks of wooded pathways. By the time the season is well under way, you’ll most likely smell it before you can see it! It Wild garlic has a pungent smell… think of a grassy version of regular garlic and you’ll be conjuring up the right kind of aromas. Try and pick just 2-3 leaves from each plant to ensure that the bulb continues to produce more leaves. Once home from foraging, I like to pop it in a bowl of cold water to wash and freshen the leaves. Then I drain and keep in the fridge in a bag for up to 1 week. You can also chop and freeze the leaves for use throughout the year. This recipe is a beautiful and easy way to make the most of wild garlic, with the creamy mustardy wine juices and saltiness from the pork combining with the earthiness and goodness of the shiitake mushrooms. A truly delightful meal.


Preheat the oven to 180/350/gas 4.

Season the pork chops on either side with Maldon sea salt and freshly ground black pepper.

Heat the oil in a large frying pan and fry for 4 minutes on either side, or until the chops have started to take on some colour.

Remove the chops from the frying pan to a roasting pan. Place in the oven for 15-20 minutes, or until the juices have run clear. The cooking times will depend on the thickness of the pork chop. The meat should be white or grey not pink inside.

Meanwhile, make the wild garlic and mushroom sauce. Return the frying pan to the heat and fry off the mushrooms and shallots of 5 minutes. Add the wine and let it bubble for a further 3 minutes.

Next add the cream, wild garlic, Dijon and wholegrain mustards and vegetable bouillon and cook for a further 3 minutes, scrapping the bottom of the pan with a wooden spoon. Taste and season with Maldon sea salt and freshly ground black pepper as necessary.

When the pork chops are cooked, drain the sauce from the pork pan into the sauce. Stir well.

Serve alongside the pork chops and pour over all the sauce from the pan. This is lovely with some boiled new potatoes and sprouting broccoli.



The wild garlic leaf is a beautiful verdant green with smooth edges and a pointed tip. It eventually produces a white chive-like flower by the end of Spring. The main way to tell it apart from other plants is by it’s smell and the smoothness of its leaf. Do take care as the Lily of the Valley (also with green leaves but with more of a snowdrop flower) is poisonous.”

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300g gluten-free oats

2 handfuls mixed nuts (walnuts, hazelnut, almonds)

50g pumpkin seeds

50g sunflower seeds

1/4 teaspoon garam masala
2 1/2 tbs physillium husk

1 tsp Maldon sea salt
Good grind of black pepper
1 medium courgette, grated on large grate (skin on)
300ml water


Prep time: 1hrΒ 20 mins
Cooking time: 1hr 30mins
Total time: 2hr 50mins

DizzleSky gluten-free loaf

I love making this loaf – you feel healthy just putting the ingredients together! The biggest part of being gluten-free which I miss, is being able to have something readily available to act as a ‘carrier’ for poached eggs, avocado, cheese etc… This is a delicious go-to throughout the day and will re-fuel your body without the sluggishness of bread.


Weigh out the oats, nuts, seeds, physillium husk, salt and pepper and place in a blender (I use my very old magimix but a hand blender will work. You just have to do it in smaller batches).

Pulse fifteen times. You are looking for it to start to create a fine flour, but still leaving chunks of oats and seeds. This will allow the loaf to bind with the water and still have some texture. If it’s too chunky it will flake.

Place in a large bowl. Add the grated courgette and stir. Finally add the water and give a good mix with your hands to create a rough, slightly crumbly dough.

Cover and leave for at least an hour. Heat the oven to 180 degrees so that it is hot when the dough is ready.

Line a loaf tin with baking parchment and push the oat mix firmly in to the tin, using the back of your hand or spoon.

Cook at 180 for 1 hour 20 minutes. You know it’s cooked when there is a golden crust all over and if you have a look on the underside you’ll see the crust has hardened and is also golden.

Leave to cool on a cooling rack (if you can resist) and toast before eating.

One of my main pillars of eating is understanding what it is that I’m putting in to my mouth and being happy to digest that ingredient. Over the years I’ve tried so many gluten free breads. The shop brought ones are, I find, too ‘bread-like’ and I don’t like the fact that I can’t recognize all of the ingredients on the back. With this loaf, due to the high quantity of oats I find I have so much more energy after lunch which is always a bonus and the pysillium husk acts as a natural prebiotic which is really good for the gut.Β  I’ve only found pysillium husk online but a bag lasts for months.”

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