- 3 tbsp half fat crème fraîche
- 1 tbsp Dijon mustard
- 1 lemon
- A handful of dill
- 1 red onion
- 1 apple
- ½ celeriac
- 1 garlic clove
- 1 tsp fennel seeds
- 2 pork steaks
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- Mandolin (optional)
- Pestle and mortar (optional)
- Griddle or frying pan
Measure out 3 tbsp of the crème fraîche and pop in a bowl (see our tip with what to do with the rest). Add 1 tbsp of the Dijon mustard. Finely grate in the zest from the lemon. Squeeze in the juice. Finely chop the dill and stir into the bowl with plenty of salt and pepper.
Peel and finely slice the onion. Use a mandolin if you have one. Peel and coarsely grate the apple. Add both to the bowl and stir to coat in the dressing.
Halve the celeriac and peel one half. Coarsely grate the peeled half (see our tip for what to do with the other half). Stir the grated celeriac into the dressing. Do this quickly as the celeriac will start to go brown. Taste and adjust the seasoning. Set the remoulade aside.
Peel and crush the garlic. Measure out 1 tsp of the fennel seeds. Roughly crush them in a pestle and mortar, or grind them in a bowl with the bottom of a jam jar.
Rub the garlic and ground fennel seeds with 1 tsp oil into each pork steak. Warm a griddle or frying pan over a medium-high heat.
When the pan is hot, add the pork steaks. Fry for 5-6 mins till dark golden brown. Turn the steaks over and fry for another 5-6 mins till the steaks are golden brown and cooked through.
Serve the pork steaks straight away with the apple and celeriac remoulade.
Peel your leftover celeriac and slice into chips. Toss with a little oil and roast at 200°C/Fan 180°C/Gas 6 for 25-30 mins. Serve the celeriac chips with a dip made using your leftover crème fraîche – stir in some lime zest and juice with a pinch of chilli.