Jono & Jules do food & wine

This makes a delicious weeknight dinner. Serve with some greens on the side.

Wine Suggestion: really nice with a dry, artisan cider like the Cockagee keeved cider from Slane. This retains a natural sweetness when first brewed but when aged and because of the apples used it ends up being full bodied and dry with a great bittersweet twist. A cider for food like some of the Breton ciders we’ve tried in France in past years

Baked pork & parsnips – serves 4

• 4 large parsnips (about 500g), peeeled and cut lengthways into 6
• 2 red onions, each cut into 8 wedge through the root
• 2 ½ tbsp olive oil
• 1 ½ wholegrain mustard
• 4 pork chops
• 1 ½ clear honey
• small handful of sage leaves

Heat the oven to 220C/200C fan/gas 7.

Put the veg into a large roasting tin, season and toss with 2 tbsp of the olive oil and 1 tbsp of the mustard. Roast for 20 minutes.

Meanwhile, heat a frying pan over a high heat. Season the pork chops and rub with the last ½ tbsp of oil. Fry for 30 seconds on each side or until just browned – turn onto the sides too to brown any fat.

Stir the veg, then put the chops on top and rub with the rest of the mustard. Roast for another 15 minutes, then drizzle with the honey and scatter over the sage. Return to the oven for 5 minutes, then serve with the pan juices.

(Original recipe from BBC Good Food).