(Serves six)

2 small pork fillets
2 Granny Smith apples, peeled, cored and thickly sliced
200 ml Strongbow dry cider
6 sage leaves, chopped, or half tsp dried sage
100 ml cream
Salt and pepper
30 g butter
1 tbsp olive oil
1 small onion, chopped
200 ml chicken stock

Preheat the oven to 220°C. Trim all the fat and sinew from the pork (or ask your butcher to do it for you), then season the fillets with salt and pepper. Heat the oil and half the butter in an ovenproof frying pan or a small roasting tin and brown the pork all over.

Put the pan in the oven and roast the pork for about 20 minutes, or until the juices run clear when prodded with a sharp knife. Transfer to a carving board, cover and keep warm.

Put the pan over a medium heat and melt the rest of the butter. Add the apple slices and fry, turning frequently until they are tender and lightly browned. Transfer to a plate and keep warm.

Add the onion to the pan and fry until soft, then stir in the cider and chicken stock, scraping up all the brown bits. Bring to the boil and let it bubble until it’s reduced by about half. Stir in the sage and cream and bubble for a few minutes more to thicken, then taste and season as necessary and pour into a gravy boat

Carve the meat diagonallyinto slices and serve on warm plates with the apples and sauce. This is nice with sauté potatoes and green veg.