Pork Chop with Braised Cabbage,

Peel the carrot, remove the top and bottom and chop into ½cm chunks. Peel and grate the garlic (or use a garlic press if you have one). Strip the rosemary leaves from their stalks and chop finely. Remove the pistachio nuts from their shells and chop roughly. Tip: Don’t smash the pistachios to a powder, you want nice small pieces.

Cut the savoy cabbage in half, remove the core and then cut into ½cm wide slices. Keep to one side.

Cut the bacon into ½cm wide pieces. In a large bowl, mix half of your rosemary with a glug of oil. Add the pork and mix well to coat. Season with a pinch of salt and a good grind of black pepper. Keep to one side.

Next, make the cranberry and pistachio jam. Pop the dried cranberries and white wine vinegar in a small saucepan with a pinch of sugar (if you have some) and the water (amount specified in the ingredient list). Cook on a high heat until the water has evaporated and your dried cranberries are soft and sticky. Stir in your pistachios and keep to one side.

Heat a large frying pan over high heat and add a splash of oil. Cook your pork for 2 mins on each side and then transfer to a plate. Tip: We will finish cooking it later in the oven. Keep the heat high and add your bacon and carrot. Cook for 5 mins, stirring frequently and then add your cabbage. Season with salt and black pepper, then add your garlic and remaining rosemary. Cook for 1 minute more and then add the water (amount specified in the ingredient list). Pop a lid on (or cover tightly with tinfoil), lower the heat to medium and cook for 7-10 mins or until your cabbage is soft.

When your wedges have 10 mins left, lay your pork on top of your wedges on the baking tray and roast in your oven for 10 mins. Tip: The pork is cooked when it is no longer pink in the middle.