Spicy tomato and anchovy sauce with pork chops

Method

1. Prick the chillies with a fork. Hold each over a gas flame, or grill under a high heat, until the skins blacken or pucker slightly. Transfer to a bowl, cover with cling film and cool.

2. Meanwhile, chop the garlic and anchovies together until they are almost a paste, then transfer to a bowl. Add the rosemary to the bowl.

3. Heat the oil in a small pan until it is warm – not hot – add it to the bowl. Deseed and chop the tomatoes into small dice. Add to the bowl, too.

4. Peel the skins from the cooled chillies and remove the seeds (be careful, the oil from warm chillies is highly pervasive!). Chop the chillies to a near paste and add them to the sauce. Season with the juice from half a lemon and salt and pepper.

5. Grill or pan-fry the pork chops under or over a high heat for 6-8 minutes on each side. Squeeze over the juice of the other half of the cut lemon, drizzle with oil, season with

6. a scant amount of salt. Rest for 5 minutes. Serve with the sauce and the remaining lemon, cut into wedges.