Β½ lemon, juice only
4 tbsp chopped fresh mint
1 orange, zest cut into matchsticks, juiced
1 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
150g/5fl oz redcurrant jelly
freshly ground black pepper
1 tsp sea salt
1 piece stem ginger, drained and cut into very fine strips
2 tbsp sunflower oil
50ml/2fl oz ruby port
4 x 375g/13oz Barnsley chops