Pork Chop with Roasted Butternut,

Boil your kettle. Meanwhile, prepare the rest of your veg. Cut the cabbage in half through the root, then chop each half into four wedges (see picture). Peel and grate the garlic (or use a garlic press if you have one). Mix the boiling water (the amount specified in the ingredient list) with the chicken stock pot in a jug and leave to the side.

Put a frying pan on medium-high heat and drizzle in some oil. Add the pancetta and cook for 5 mins until brown, then remove your pancetta from the pan. Season each pork chop on both sides with a pinch of salt and a good grind of black pepper. Lay your pork in the now empty pan and cook for 2-3 mins on each side, or until brown. Remove the pan from the heat.

When your squash has been cooking for 20 mins, take it out of your oven and give the tray a good shake. Add your pancetta to the tray. Mix together, then lay your pork on top. Pop the tray back in your oven for a further 15 mins. Tip: The pork is cooked when it is no longer pink in the middle!

Drizzle a little oil into the pan and pop back on medium-high heat (no need to wash). When the pan is hot add your cabbage wedges. Season with a small pinch of salt and a grind of black pepper and cook for 2-3 mins on one side, before carefully turning over and cooking for 2-3 mins on the other side. Tip: The cabbage should be slightly golden, if not, just cook it for a couple of mins longer. If it falls apart a bit, that’s fine!

Transfer your cabbage from the pan to a roasting tin (with quite high sides) and add your garlic. Pour in all but 1 tbsp of your stock per person. Cover with tinfoil and pop in your oven for 7 mins. Tip: This method of cooking is known as braising!

Wipe out the same pan with kitchen paper and add the apple and sage jelly. Put it on medium-low heat and cook slowly to melt your jelly. Once melted, add your remaining stock and stir together. This is your glaze!