Pork Shoulder Steak

Meanwhile, cut the fennel in half lengthways, remove the triangle root in the middle, then chop lengthways into 1cm thick slices. Peel the red onion and chop into quarters. Quarter the apple, remove the core then chop each quarter in half again. Roughly chop the flat leaf parsley (stalks and all). Keep to one side.

Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the fennel, onion and apple along with a pinch of salt and cook, stirring occasionally, until browned, 6-8 mins. tTIP: Add a pinch of sugar if you have any to help the veggies caramelise. Meanwhile, boil your kettle. Pour the boiling water (see ingredients for amount) into a jug, stir in and dissolve the stock.

Once the veggies are brown, add the cider vinegar to the pan and allow to bubble away. Transfer to an ovenproof dish and pour in the stock. tTIP: The liquid should only come about halfway up the veggies; use less if you need to, or top up with more water from the kettle. Pop the rosemary sprigs on top and cover the dish tightly with foil. Pop on the top shelf of your oven for 20 mins, removing the foil halfway through.

Season the pork shoulder steaks on both sides with salt and pepper. Wipe out the pan you used for the veggies and return to medium-high heat with a drizzle of oil. When hot, lay in the pork steaks and fry, turning occasionally, 8-10 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Remove to a plate, cover loosely with foil and leave to rest. Keep the pan!