Brined pork chops
4 x 200g pork chops
500ml water
20g seasalt
1 teaspoon mustard seeds
25g light brown sugar
Few sprigs thyme or rosemary
1 clove garlic, smashed

Place water, salt , mustard seeds, sugar, rosemary and garlic in a pan and simmer until sugar and salt have dissolved. Cool completely. Place pork chops in a container and cover with brine. Leave for 24 hours then pat dry and brush with a little oil.
Grill the chops for about 5 minutes each side and half way through the cooking brush with the barbecue sauce to glaze. Give a final brush of the sauce to finish and rest.
Any remaining sauce can be placed in a jar and will keep in the fridge for a month.

Barbecue Sauce

2 tablespoons oil
2 cloves garlic, minced
1 stick celery, finely chopped
2 shallots finely chopped
2 tablespoons tomato puree
200ml tomato ketchup
200ml water
100ml white malt vinegar
2 tablespoons treacle
1 tablespoon Worcestershire sauce

Fry the garlic, celery and shallot gently in the oil until golden and add the tomato puree.
Cook for 30 seconds then add the remaining ingredients.
Bring to the boil then simmer gently, stirring frequently, for 30 minutes.
Blend to a smooth sauce then pass through a fine sieve.

Corn and potato salad
1kg new potatoes, scrubbed cut to roughly the same size
2 ears corn in their husk if possible
125ml sour cream
100ml buttermilk
75g mayonnaise
1 tablespoon horseradish sauce
1 teaspoon Dijon mustard
1 teaspoon gochujang or any chill paste
4 scallions chopped
1 tablespoon chopped chives

Place the potatoes in a pan of cold water and bring to a gentle simmer. Place the corn directly on grill and cook until black on outside all over. Remove husk and cut the niblets from the corn and place in a bowl. Drain when just done and cut into bite sized pieces and mix into the corn with the remaining ingredients. Toss well and check seasoning.