Pork chops with beans and turnips

Put the beans into a large bowl, cover with plenty of cold water and leave to soak overnight.

The next day, when you’re ready to cook, drain and rinse the beans, tip into a large lidded pan with the carrot, rosemary, thyme and bay, then top up with enough cold water to cover the beans. Bring gently to the boil, cover with a tight-fitting lid and simmer gently for 1½-2 hours or until tender but not collapsing. Drain the beans, reserving the cooking liquid but discarding the herbs and carrots.

Heat the olive oil in a large pan and cook the onions and garlic with a large pinch of salt under a piece of scrunched up baking paper for 40 minutes or until completely soft (splash in a little water if it starts to catch). Tip the onions into a large pan with the beans and 400ml of the cooking liquid, and simmer for 30 minutes until thickened, adding a little water if it starts to get dry.

For the turnip tops, heat the olive oil in a frying pan, then gently cook the shallot, chilli and garlic for 10 minutes until soft. Add the turnip tops and cook gently under a piece of scrunched up baking paper until softened but a vibrant green. Stir ½ into the beans and keep warm.

Heat the oven to 200C/fan 180C/gas 6. Heat a frying pan until hot, coat the chops in a little oil and season generously. Hold the chops, fat-side down, in the pan for 1 minute to crisp, then cook on each side for 3 minutes until really caramelised. Put onto a baking tray and cook in the oven for 5 minutes. Transfer to a plate, cover tightly with foil and rest for 10 minutes. Remove the bone, then cut into 1cm-thick slices – it should be just blushing pink inside.

Meanwhile, pour a little white wine into the chop pan to deglaze, cook for several minutes then add the butter and swirl until melted.

Spoon the beans onto 2 large plates, spoon on more of the greens, top with the sliced chop and any resting and pan juices.