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Prep time:  20 minutes plus 2-3 hours for mandarin peel in oven

Cook time: 10minutes

 What you need:

Sichuan mandarin powder

  • peel from 3 mandarins, save the fruit for the salad

  • 1Tbsp fennel seeds  

  • 2&½ Tbsp flaked salt 

  • 3Tbsp Szechuan peppercorns lightly toasted 

  • ¼tsp five spice 


  • Pickled blackberries

  • 100g Blackberries – Blueberries for Low FODMAP:

  • 80 ml White wine vinegar

  • ½ tsp salt flakes


  • 1&1/2 Tbsp oil

  • 1 Tbsp vinegar from the blackberry pickle 


  • 8 Radish with tops, finely sliced 

  • 3 Mandarins, peeled and sliced into wheels

  • 1 small handful of dill fronds


  • 2 x large pork loin steaks, leave some fat on. Score the fat in 1cm increments with a sharp knife down the length of the fat. Season with salt and pepper and oil.



To make the mandarin powder:

Step 1: Preheat the oven to 100°C. Place the peel on a baking to dehydrate for 2–3 hours until brittle. If mandarins are out of season, use orange peel. 

Step 2: Blitz the dried peel in a spice grinder, or pound to a powder using a mortar and pestle. Add the fennel seed, Szechuan peppercorns and salt and blitz of grind to a find powder. Stir through the 5 spice. 

To pickle the blackberries:

Step 1: Place the blackberries in a bowl, smash one or two to release some colour and cover with white wine and salt and pickle for 10-20 minutes. Set aside

To cook the pork:

Step 1: Preheat a large flat bottomed fry pan or barbecue over a high heat. 

Step 2: Oil and season on both sides of the pork 

Step 3:Fry the pork on one side for 5 minutes, flip and cook for a further 2 minutes on the other side and 2 minutes on the fat side. Remove from heat and set aside to rest for 2 minutes. 

To make the salad dressing:

Step 1: Combine the oil and blackberry vinegar in a bowl

Step 2: Toss the radishes in half the dressing.

To plate:

Step 1: Place a couple of slices of mandarin on a serving plate, follow on with the pork chop on top then pile on some radishes and pickled blueberries. Scatter over the dill and drizzle over remaining dressing. 

Step 2: Finish the dish with a dusting of mandarin salt. Take the to table with extra mandarin salt on the side. 

This meal is high in Vitamin C. Vitamin C is a key antioxidant in wound healing, immune function and reducing the risk of cancer and heart disease.