- 3 apples
- 2 pork escalopes
- 1 tsp fennel seeds
- A handful of sage, leaves only
- A 200g bag of Brussels sprouts
- 1 fennel bulb
- 1 pomegranate
- 1 tbsp balsamic vinegar
- Sea salt and freshly ground pepper
- 1 tsp olive oil
- Baking dish
- Mandoline (optional)
- Food processor (optional)
- Bowl
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6.
- 2.
Cut the apples into quarters and slice out the core. Slice each quarter in half.
- 3.
Place the apples into a baking dish. Nestle in the pork escalopes and scatter over 1 tsp fennel seeds. Season. Press 2 or 3 sage leaves on to each escalope. Slide into the oven. Roast for 25 mins till the pork is cooked through and the apples are soft.
- 4.
Whilst the apples and pork are cooking, finely shred the sprouts. You can use a mandoline or slicer attachment on a food processor if you have them. Finely slice the fennel. Place the sprouts and fennel in a bowl.
- 5.
Cut the pomegranate in half. Holding the cut side in the palm of your hand, whack it with a wooden spoon. The seeds should fall through your fingers. Catch them in the bowl with the fennel and sprouts. Pick out any white pith.
- 6.
Whisk the balsamic vinegar with 1 tsp oil. Pour this over the sprout slaw. Season. Toss together.
- 7.
Serve the roasted pork with the apples and slaw.
- Tip
Spice idea Fennel seeds have a liquorice like flavour that pairs up well with chicken, fish, apples, carrots and cabbage. Try grinding them and rubbing into chicken breasts before baking.