Bacon and Apple Pork Parcel

Dissolve the chicken stock pot in a jug of boiling water (amount specified in the ingredient list).

Put a large saucepan on medium heat with a drizzle of oil and add your leek and chopped apple (leave your apple rounds for later). Cook for 5-7 mins until soft, then add the couscous, olive oil (amount specified in the ingredient list) and stock. Stir together. Once your couscous mixture has come to the boil, put a lid on the pan, take it off the heat and leave to the side for 10 mins or until everything else is ready.

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 on top of each 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 for the same amount of time. Once done, pop them on a lined baking tray on the top shelf of your oven for 7-10 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 parcels, for 7 mins.

While your pork parcels 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.