Preheat the oven to 200ºC/400ºF/Gas 6, peel and cut the potatoes into very thick chips and place in a large non-stick roasting tray. Drizzle the chips with oil and season then bake in the oven for 35-40 minutes, turning occasionally, until golden brown and crisp.
Preheat the grill. In a small bowl soften the mint jelly so that its fluid enough to brush on the chops. Place the chops on the grill pan and glaze with half the jelly, grill for 6-8 minutes, turn and glaze the other side and cook for the same length of time.
Meanwhile place the peas in a pan of water and bring to the boil before reducing to a simmer and cook for 6-8 minutes. Drain the peas and lightly crush with a fork or potato masher before stirring in the butter and fresh mint.
Serve all together on pre-warmed plates
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