The best pork chops with fresh bay salt, crackling and squashed purple potatoes

Bash the bay leaves with the salt and peppercorns in a pestle and mortar, then add the fennel seeds and bash again.

Rub the chops all over with the bay salt and 1 tbsp of olive oil.

Score the skin of the pork chops deeply with a sharp knife.

Parboil the potatoes in salted water for 10 minutes, then drain well.

Heat the remaining olive oil in a large frying pan over medium-high heat.

Add the chops, skin-side down, and cook for 6–8 minutes until the skin is golden and crispy.

Turn the chops and cook for another 2–3 minutes until cooked through.

While the chops are cooking, toss the potatoes with the rosemary and lemon juice.

Serve the chops with the potatoes and watercress.