Spiced pork chops with beetroot, ginger and mango relish

1. Mix all the ingredients for the marinade together in a shallow, non-reactive (plastic or glass) bowl just big enough for your chops. Coat the chops with the marinade, cover and leave to marinate in the fridge for two or more hours. Turn the chops in the marinade every so often so they get well-acquainted with the ginger.

2. Cook the beetroot in a deepish pan with plenty of water on a gentle boil for about 30–35 minutes; they must be tender but not too soft. Drain them and when they’re cool enough to handle, slip off their skins and cut them into 1cm blocks.

3. Whisk the ginger, oil, Indonesian soy sauce, juice and zest, fennel seeds and seasoning together and pour over the beetroot. Peel and cut the mango into 1cm chunks and stir it gently into the beetroot salad along with the spring onions and shredded mint – or, alternatively, use the latter two to garnish the entire dish.

4. Heat the frying pan until it’s really hot. Remove the chops from the marinade, making sure to scrape the marinade off the chops and back into the bowl. Season the chops with salt and white pepper. Cook them over a high temperature for about 3 minutes or until you get a good colour, then turn them and do the same on the other side. Now reduce the heat to low and continue frying until they’re cooked through; this takes at least 8 minutes and there should be no pink juices when you pierce them. Serve the pork chops with the beetroot, ginger and mango relish.