PORK CHOPS AND SWEET POTATOES

4 sweet potatoes about 275g each

1 red onion, peeled, halved lengthways and cut into thin wedges

3 tbsp olive oil

2 tbsp wholegrain mustard

2 tbsp maple syrup

Pinch smoked paprika

2 tsp fennel seed, toasted and lightly crushed

3 garlic cloves, crushed

Zest and juice of ½ lemons

1 tbsp thyme leaves

4 pork chops

2 tbsp parsley chopped

2 tbsp tarragon leaves chopped

Preheat the oven to 190C/Gas5; prick each sweet potato with a fork and wrap in kitchen paper; microwave them all together for 10-12 minutes on high (900W) until slightly softened; cut each one into 6-8 wedges and spread out in a single layer in a large roasting tray, together with the red onion wedges

Combine the olive oil, mustard, maple syrup, smoked paprika, fennel seeds, garlic, zest of ½ lemon, thyme and seasoning; drizzle half over the vegetables and mix gently; put the pork chops on top of the vegetables and drizzle with the rest of the oil mixture

Roast in the oven for 35 minutes until the vegetables are tender and the pork chops cooked through

Squeeze the lemon juice all over and scatter over the herbs just before serving with lemon wedges

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