Garlic, thyme and rosemary pork tomahawk

To cook the tomahawks, pre-heat the oven to 180°C/350°F/gas mark 4. Place the tomahawks on a tray and coat on both sides with the oil, season with plenty of salt and freshly cracked black pepper.

Heat up a griddle pan over a high heat until smoking. Place the chops on the griddle for 90 seconds on each side until caramelised. Turn the heat off, add the sliced garlic, thyme, rosemary and butter and allow the butter to melt and the garlic and herbs to start cooking. After 2 minutes remove the chops to a baking tray and pour over the butter, garlic and herbs.  

Place in the pre-heated oven for 6-8 minutes. Do not over-cook the pork; check with a meat thermometer that the thickest part of the meat has reached 70°C. Let the chops rest for 2 minutes on a warm plate before serving.

To make the apple ketchup, place the apple into a saucepan with the cider vinegar, sugar, vanilla pod and seeds and the butter. Cook over a low heat, stirring occasionally to break down the apple to a purée; this should take around 10-12 minutes. Pass through a sieve or blend with a stick blender to achieve a smooth apple ketchup.

To make ultimate mash, place the potatoes in a pan of water with a pinch of salt. Bring to the boil, simmer for 15-20 minutes until tender. Whilst the potatoes are cooking heat up the cream and butter with a pinch of salt and pepper. When the butter has melted, stir in and remove from the heat. When the potato is cooked pass through a ricer into a bowl. Mix the butter and cream mixture through and again season to taste with salt and pepper.

To serve, place the tomahawks on a warmed plate and enjoy with ultimate mash and apple ketchup.