The weekend cook: Thomasina Miers’ recipes for avocado-dressed broccoli and grilled cabbage with pork chops — theguardian.com

After a month of reaching for warm, comforting food, I feel as if spring is finally on its way. I long for fresh, bright flavours that will make me feel alive, and you don’t get much better than broccoli spears dressed with a rich and creamy puree of avocado, lemon and herbs. Equally delicious are chargrilled wedges of green cabbage with a vibrant caper dressing, perhaps alongside some juicy, brined pork chops. Brining may sound a bit cheffy, but all it means is that you’re tenderising the meat to make it more succulent, a particularly good idea with pork chops because they have a tendency to dry out.

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