Pan Fried Pork

Pull the sage leaves off their stalks and finely chop half of them. Leave the other half to the side for later (discard the stalks). Peel and grate the garlic. Peel the apples, quarter through the core then remove and discard the core. Chop into small 1cm pieces.

Heat a glug of oil in a medium saucepan on medium heat and add the chopped onion. Cook for 5 mins. Add the chopped sage, apples, a pinch of sugar (if you have some) and water (amount specified in the ingredient list). Season with salt and pepper, cover with a lid. Cook for 10 mins. Break up the apples and add a pinch more sugar. Cook with the lid off for 4 mins. TIP: Cook for a bit longer if the sauce has not thickened and reduced. Leave to the side.

Put a frying pan on medium heat and add the bacon rashers. Cook for 4-5 mins, turning halfway through cooking, until really crisp. TIP: Watch they don’t burn, they just need to be crispy! Remove to a plate covered with kitchen paper to soak up any oil. Next, add the whole sage leaves to the pan. Cook for 20 seconds until crispy. Pop them on the kitchen paper too (don't wash the pan, you'll need it next for the pork!).

Add a drizzle of oil to the frying pan (still on medium heat). Season the pork with salt and black pepper. Cook in the pan for 5-6 mins on one side, turn and cook for 5-6 mins on the other side. Remove to a chopping board, cover with foil. TIP: The pork is cooked when it is no longer pink in the middle. Pop the pan back on medium heat and add a glug of oil. Cook the baby spinach until wilted, 3-4 mins. Add the garlic. Cook for 1 minute more.