Heat your oven to 220°C/Fan 200°C/Gas 7. Scrub the potatoes and chop them into 2cm-wide chunks. Place the chopped potatoes in a roasting tin and pour over 1 tbsp oil. Sprinkle over a pinch of salt and pepper and toss together to combine. Slide the potatoes into the oven for 25-30 mins, turning halfway, till crispy and tender.

Trim any dry woody ends away from the purple sprouting broccoli, and slice any thick stems lengthways into two. Halve the chilli, flicking out the membrane and seeds for less heat. Finely chop the chilli. Peel the garlic cloves and slice as thinly as possible. Scoop half of the garlic into a bowl and set aside.

Warm a large, heavy-based frying pan to a medium-high heat for 2 mins. Rub the pork chops with a generous pinch of salt and pepper. Pour 1 tbsp oil into the pan. Add the chops to the hot pan, and cook on one side for 5-6 mins.

Turn the chops over, and continue to fry for 4 mins. At this point, add the butter to the pan, along with half the sliced garlic, the sage leaves and 2 tsp fennel seeds. Cook for a further 2 mins, using a spoon to carefully baste the pork with the bubbling butter. Transfer the chops and butter to a warm plate, loosely cover with foil and set aside to rest to 5 mins.

While the pork rests, return the empty pan to the heat. Add the broccoli with the remaining sliced garlic, the chopped chilli and a little salt and pepper. Fry for 1 min, stirring frequently. Add 4 tbsp water and continue to cook for 3-4 mins, till the broccoli is tender with a slight bite. Squeeze in the juice from the lemon.

Pop the pork chops onto two warm plates, and pile the purple sprouting broccoli and roast potatoes on the side. Spoon over the buttery sage and garlic sauce to serve.