Pork and Apple Sauce

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

While your potato is cooking, get on with the pork! Heat a drizzle of olive oil in a frying pan on medium heat 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 you’ll need it later for the apple sauce!

Pop your pork on a baking tray, generously grind over some black pepper and cover with a sheet of tinfoil. Cook for a further 12-15 mins on the middle shelf in your oven. Tip: The pork is cooked when no longer pink in the middle. Lift out, wrap loosely in tinfoil to rest and set aside until everything else is ready. Tip: Resting the meat ensures it is lovely and juicy.

Meanwhile, put a pot of water on to boil (you can use the same pot you used to cook your potato!) 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 carrot is cooking, make your apple sauce. Quarter, peel and core the apple and cut into 1cm thick slices, then add to the pan with your cooked pork meat juices, the honey, vegetable stock pot, apple and sage jelly and the water (as specified in the ingredient list). Simmer for 5 mins, until your apple is soft.