Recipe Eric Bulpitt Styling Raphaella Frame Photograph Sean Calitz Ingredients: 1 litre oil for frying 1/2 cup cooked rice 1/2 cup oats 2 juniper berries, toasted 1/2 cup Panko breadcrumbs 1t sage leaves, chopped 1T thyme leaves sea salt and milled black pepper 4 large potatoes 1/2 cup oak smoking chips 1 cup cream 1 cup milk 15g butter 250g Brussels sprouts 100g smoked bacon, cubed a sprig of thyme 1 garlic clove, crushed 1t parsley, chopped 6 pork chops 1 cup cake flour 4 eggs, beaten 1T butter 3 pears, peeled and cubed 375ml bottle cider 1T sage butter Directions: Heat the oil to 200°C in a large pot with high sides. Have ready a colander resting over a large empty pot, and a tray lined with paper towel. Make sure the rice is completely dry (pat dry with paper towel). Place it carefully in the hot oil and allow it to puff without colouring, then drain carefully into the colander. Spread the rice out on the paper towel-lined tray and allow to cool. To make the granola, toast the oats in a hot oven for eight minutes. Crush the juniper berries in a pestle and mortar. Mix the puffed rice, oats and breadcrumbs with the juniper, sage and thyme, season with salt and pepper, and set aside. Preheat the oven to 180°C. Rub a little oil over the potatoes and sprinkle salt on top. Poke the potatoes full of holes, place in the oven and roast for one hour until soft. Place the smoking chips in a large pot and place a metal colander over them. Slice the cooked potatoes in half and place in the colander. Cover the pot with foil and place on the stove at a high heat. Smoke the potatoes for five minutes. Remove them, scoop the flesh out of the skins and pass through a sieve into a bowl. Gently heat the cream and milk, add to the potato mash, season and mix in the butter. Slice the Brussels sprouts in half. Heat a little oil in a large oven- proof pan and cook the bacon until golden. Remove with a slotted spoon, add the sprouts to the pan and caramelise them. Return the bacon to the pan, season, and add the thyme and garlic. Place the pan in the oven at 180°C for about 15 minutes. Remove it from the oven and sprinkle chopped parsley over the sprouts. Trim the skin and excess fat off the chops and season. Place the flour, beaten eggs and the granola crumbs in three separate bowls. Dip the chops in the flour, then the egg and finally the granola. (Repeat this process for a thicker crust.) Heat the butter in a pan and slowly fry the chops until golden brown. Place in the oven at 180°C for about five minutes, depending on the thickness of the pork. Wipe the pan, caramelise the pears and remove them with a slotted spoon. Keep the pan hot and add the cider. Reduce until thickened, whisk in the sage butter and season. Return the pears to the sauce. Serve everything in bowls, allowing guests to help themselves. Serves 6 This recipe was originally published in the 2012 House and Leisure Food issue.