Grilled Pork Loin and Apples

Meanwhile, preheat your grill to high. Peel, core and quarter the apple then cut into 2cm chunks. Place the apple on a baking tray lined with tin foil. Drizzle over a little oil and season with a pinch of salt and pepper. Toss to coat then push the fruit to one side of the tray, making space for the pork to sit in the centre. Place the marinaded pork in the centre of the tray.

Place the baking tray under the grill and cook for 12 mins, turning the pork over half way through cooking. When cooked, allow to rest for a few mins - this will make the pork nice and juicy! IMPORTANT: The pork is cooked when no longer pink in the middle!

Meanwhile, chop the broccoli into florets (like small trees!). Put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the broccoli and a pinch of salt and pepper. Add a splash of water and pop a lid on the pan. Cook until tender, 6-7 mins, then remove the lid and continue frying until the broccoli is a little brown and crispy, 2-3 mins. Transfer to a bowl. Cover with tin foil to keep warm.

Return the (now empty) broccoli pan to medium heat and add the red currant jelly and water for the sauce (see ingredients for amount). Bring to the boil then reduce the heat and let simmer until thickened and shiny, 2-3 mins.