Barnsley Chops with Big Chips and Crushed Peas (Serves 2)

• Preperation Time: 5 minutes
• Cooking Time: 40 minutes

Method

1. Preheat the oven to Gas mark 6, 200ºC, 400ºF.
2. Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together, season. Bake in oven for 35-40 minutes, turning occasionally until golden brown and crisp.
3. Preheat the grill. Place the chops on the grill pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the glaze.
4. Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and mint. Mix thoroughly.
5. Serve the Barnsley chops, big chips and crushed peas all together.

Image courtesy of EBLEX from Simplybeefandlamb.co.uk