Pork chops with pickled rhubarb and shaved fennel

Use a pestle and mortar to pound the coriander seeds, then transfer to a small pan with the star anise. Set over a low-medium heat and toast the spices for 3-4 minutes until fragrant. Add the vinegar, sugar and 4 tbsp water; bring to the boil, then add the rhubarb. Remove from the heat and leave to cool, stirring occasionally to ensure the rhubarb is softening into the vinegar.

Put the fennel in a mixing bowl, add a pinch of salt, toss together and leave for 5-10 minutes before pouring over the orange juice. Meanwhile, using the pestle and mortar, grind the fennel seeds and salt to a coarse powder, then rub all over the chops.

Put the oil in a large, heavy-based frying pan over a medium heat. Balance the chops on their fatty edges and cook for 6-7 minutes, so the fat begins to soften. Increase the heat to medium high, then lay the chops on their sides and fry for around 5 minutes, turning every 60 seconds, until cooked through with no pink meat and the juices run clear; transfer to a board to rest. Add the fennel and juice to the hot pan (off the heat) and leave for 3 minutes to wilt a little, stirring occasionally. Serve the meat next to a pile of fennel with a spoonful of the quick-pickled rhubarb.