We demonstrated this at our recent trip to the kitchens at Harewood House as one of four ways with belly pork. It could equally be used with pork steaks or chops and is adapted from a recipe by Antonio Carluccio.

You will need:

4 strips of belly pork, chops or steaks

1 tablespoon each of finely chopped parsley, sage and rosemary

1 clove of garlic finely chopped

juice of 2 lemons

3 tablespoons of olive oil

salt and pepper

Method:

Combine all the ingredients in a bowl and leave to marinade, preferably over night. Preheat the oven to 180C or heat a pan over a moderate to high heat. You can also do this on a BBQ. Cook for 20 minutes to half an hour till golden and the juices run clear. Steaks will take only half as long  but that will depend on how thick they are. Thats it. What could be easier?

Serve with green salad and good bread if you are outside withe BBQ. Indoors a baked potato and a green vegetable or maybe coleslaw.