Pork chops with diced celeriac, garlic and thyme

1.Scrub the celeriac bulb clean and peel away any knobbly bits. Cut off the bottom 1cm so it sits flat for cutting. Dice into 1cm cubes. Put a heavy-based saucepan on high heat, add a few good lugs of olive oil, the cubed celeriac, thyme and garlic, plus the seasoning. Stir to coat and fry quite fast, giving a little colour, for 5 minutes.

2.Reduce heat, add the water, cover and simmer for about 20-25 minutes until tender.

3.While the celeriac simmers, cook the pork chops. In a pan with a small amount of oil, brown the chops well on one side. Turn and continue cooking until cooked through. Add the cooked celeriac and sprinkle with parsley.

4.Serve from the pan, pouring over any pan juices.