Serves 2 -3.

What you will need:

Pork Loin – ask butcher for enough for 2 -3 people.

Cox Apples x 6

Swede x 1

Potatos x 5 average sized

Parsnips x 2

Curly Kale x 1

Bread x 10 slices

Pea shoots to decorate

Dry Cider –1/2 Pint

String

Olive Oil

Bunch of Sage

Milk-1/4 Pint

Method:

Preheat oven to 180 degrees.

Peel apples, potatoes, and parsnips. Cut swede and potato in to bite size chunks and add to salted boiling water- leave to cook until tender.

Peel parsnips in to thin slices- season with salt and pepper and drizzle with olive oil leave to one side for roasting later.

For stuffing cut apples in to bite size chunks, add apples to mixer with sage, thyme, bread and blitz to paste.

Butterfly loin of pork, fill with stuffing and roll. Tie pork with a butchers knot and season with salt and pepper.

Heat a little olive oil in a pan and sear on either side, then place in a roasting tray, pour cider over and cook in oven for 30 minutes or more to your requirement.

Place curly kale in a large pan of boiling salted water and cook for 10 minutes.

Place parsnip slithers in roasting tray for 2-3 minutes (or until crispy).

Drain boiled potatoes and swede- add a knob of butter, the milk, and salt and pepper. Mash until chunky texture is achieved.

Take pork from dish and leave to rest- pour juice from tray in to pan and leave to reduce until liquid has halved and then add a knob of butter.

Place mash and kale on plate, slice pork in to rounds and place on top of mash. Add crispy parsnips and pour gravy around the outside – dress with pea shoots.

Enjoy!