A good pork chop can be one of the best-value premium cuts available, but they are not all created equal. We’re bringing a serious piece of meat – a two-bone, double-cut, tomahawk-style loin chop. We’ll talk through what to ask for at your butcher’s, how to prepare the meat and, most importantly, how to cook it for maximum flavour and juiciness. We like to finish ours with something a little sweet and tart – in this case a cider and gooseberry glaze and a generous helping of Gōdfȳr Garden Sauce, made with La Española extra virgin olive oil. It’s peak rhubarb season, and what better way to celebrate than with a classic crowd-pleasing apple and rhubarb crumble? Our version adds a fiery twist – grilling the rhubarb before assembling the crumble.