James says: 'When I found these amazing carrots at the market, I just knew I had to make this dish. Alongside some top-quality pork from the same market, this is the way we should all cook. Interestingly, in every Michelin-starred restaurant we went to on the trip they served carrots, carrots with everything. And when you’ve got carrots this good, why not?'
For the Vichy carrots
150g caster sugar
5 star anise
16 carrots, with tops on
For the pork
4 pork loin chops
(about 1.5kg in total)
Freshly ground black pepper
2 tbsp olive oil
1. For the carrots, pour 1lt of water into a large shallow pan, add the sugar, butter and star anise and bring to the boil.
2. Peel the carrots and cut the tops, leaving 5cm of green still attached. Finely chop 2 tbsp of the carrot tops and reserve. Add the carrots to the pan and boil rapidly for 20 minutes until tender.
3. Meanwhile, season the chops with pepper only. Place a large nonstick frying pan over high heat and pour in the oil. When it’s hot, add the chops and cook for 6-8 minutes, turning halfway through, until browned and cooked through. Remove from the heat, season with salt and leave to rest for 5 minutes.
4. To finish the carrots, stir the finely chopped carrot tops into the reduced cooking liquid in the pan and serve up.
5. Place 4 carrots on each plate, top with a chop, then spoon over the sauce.