Bacon and Apple

Cut the pork in half through the middle to make two medallions per person. Lay the bacon rashers on a board and place one pork medallion half on top of bacon rasher. Divide the wholegrain mustard between your medallions so you have a dollop on each, then lay an apple round on top of your mustard. Fold your bacon over your apple to form a parcel.

Put a frying pan on medium-high heat and add a drizzle of oil. Once hot, add each pork parcel, apple side down. Cook for 2-3 mins until golden brown, then turn over and cook on the other side. Once golden brown, pop them on a baking tray on the top shelf of your oven for 7-9 mins. Tip: The pork is cooked when it is no longer pink in the middle.

Pop your broccoli on the second shelf of your oven, at the same time as your pork parcel, for 7 mins. While your pork parcel and broccoli are cooking, remove the sage leaves from their stalks and roughly chop them. Once your couscous is ready, fluff it up with a fork and stir through your sage.