Pork and Apple Sauce

Place the flat edges of your potatoes on a board and make deep cuts into the curved top of each potato. Tip: Take care not to cut right through and careful not to burn yourself! Arrange your potatoes in an ovenproof dish, drizzle with 4 tbsp of oil, ½ tsp of salt and a good grind of black pepper. Shake your dish to make sure they get a good coating of everything! Pop on the top shelf of your oven for 25-30 mins until crisp and brown.

While your potatoes are cooking, get on with the pork! Heat 1 1/2 tbsp of olive oil in a frying pan and fry the pork for 2-3 mins on each side, turning once until each piece is nicely browned. Tip: Don’t wash your pan up, you’ll need it later for the apple sauce!

LH: Pop the pork on a baking tray, generously grind over some black pepper and cover with a sheet of foil. Cook for a further 8-10 mins in your oven until cooked through. Tip: The pork is cooked when no longer pink in the middle. Lift out, wrap loosely in foil to rest and set aside until everything else is ready. Tip: Resting the meat ensures it is lovely and juicy.

Put a pot of water on to boil (you can use the same pot you cooked your potatoes in!) and slice the carrots in half lengthways (no need to peel!). Cook them in boiling water for 5-6 mins, until just tender.

While your carrots are cooking, quarter, peel and core the apples. Cut into 1cm thick slices. Add to the pan you were cooking your pork in with the meat juices (no need to wash!), add the honey, vegetable stock pot, apple and sage jelly and 100ml of water, simmer for 5 mins, until the apples are softened.