This fruity salsa is a good recipe for using up leftover fruits such as peaches, oranges, apples and mangoes that are past their best. Cut off and compost any bruised pieces of fruit. Browse thousands more recipes on 4Food from Channel 4
Serves 4
1. Preheat the oven to 190°C (375°F) mark 5. Mix the finely chopped fruit with the spring onions, tomatoes, olive oil, chutney and chopped coriander.
2. To cook the chops, drizzle with olive oil and a little black pepper. Leaving them to sit all day in the fridge until you need to cook them is fine.
Serve with jacket potatoes, braised cabbage and cooked carrots.
3. Heat a frying pan until very hot, and then cook the chops in batches, on both sides, until golden.
4. Pop them onto a baking sheet, top with the fruit salsa and cook for another 5 - 10 minutes or until cooked through and piping hot.
By Caroline Marson, © For further tips on reducing food waste, visit Love Food Hate Waste
The best of British cooking from Hugh Fearnley-Whittingstall
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