Theo Randall's Pork Loin

Boil a kettle

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Cut the potatoes (with skin on) into 2cm pieces

Add the potatoes and salt (optional) to a pot of boiling water and boil for 6 min or until you can just about pierce them with a knife

Meanwhile, cut the leeks in half and wash to remove any grit from between the leaves

Slice the leeks into 2cm pieces for step 3

Crush the garlic with the back of a knife and chop (or grate) finely

Drain the anchovy fillets of their oil and roughly chop

Once the potatoes are partially cooked, add the leeks to the same pot and boil for a further 4 min, or until both are tender

Drain well and transfer to a large mixing bowl

Add a saucepan over a low heat with 1 tbsp of olive oil and briefly fry the garlic and anchovies for 1 min until fragrant

Add the cream and cook gently for 5 min, stirring occassionally

Transfer the cream mixture to the bowl of potato and leeks and gently mix to coat the vegetables

Season with pepper to your taste

Turn the creamed potato and leek mixture into an ovenproof baking dish

Cover with foil and place in the oven for 30 min

After the 30 min, remove the foil, scatter the breadcrumbs over the surface, and bake for a further 8-10 min, or until lightly browned on top

Meanwhile, finely chop the rosemary

Cut the lemon(s) into quarters

Mix together the rosemary, 3/4 of the lemon juice, 1-2 tbsp olive oil (extra virgin is best!) and season to taste with salt and pepper for your marinade

Trim any excess fat from the pork
Rub the marinade on both sides of the pork and set aside covered for 25-30 min

Once you've returned the potatoes to the oven for the final 8-10 min, begin cooking the pork

Heat a thick-based grill pan to a medium-high heat

Once hot, cook the pork for 4-5 min per side, or until cooked through

Remove from the heat and rest for 2 min