This week’s Cornish Times Recipe of the Week comes from The Quality Chop House restaurant in London, which has been serving expertly cooked port chops since mid-Victorian times and which has just published the cookbook The Quality Chop House: Modern Recipes and Stories From a London Classic.

As well as explaining how its chefs cook and prepare port chops, the restaurant has also supplied its recipe for the delicious accompaniment of Confit Potatoes – made up of thinly sliced layers with mustard dressing.

Part of the trick to these recipes is to use pork chops of the right thickness and Maris Piper Potatoes.

Find out how to make this tasty and hearty meal in this week’s Cornish Times, in shops from today (Friday).