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 (or use a garlic press). Heat a glug of oil in a saucepan on medium heat and add the chopped onion. Cook until soft, 5 mins.

Add the chopped sage to the onions, along with the gooseberries, a pinch of sugar and water (amount specified in the ingredient list). Season with salt and pepper, then cover with a lid and cook for 10 mins. After 10 mins, break up the gooseberries with a wooden spoon, add a pinch more sugar, then 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 another 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 each side of the pork. Remove to a chopping board, cover with foil. Tip: The pork is cooked when no longer pink in the middle. Pop the pan back on medium heat and add a dirizzle of oil. Cook the spinach until wilted, 3-4 mins. Add the garlic. Cook for 1 minute.