Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub and peel the potato. Chop it into 2cm pieces. Pop them in a roasting tin and toss with 2 tsp olive oil and a pinch of salt and pepper. Slide into the oven to roast for 15 mins.

While the potato roasts, pull any ragged leaves off the sprouts then halve or quarter any larger ones. Halve the fennel bulb, then thickly slice it. Keep any fronds back for garnish. Tip the sprouts and fennel into a bowl and add 1 tsp olive oil, 1 tbsp aged balsamic vinegar and a pinch of salt and pepper. Toss to mix.

When the potatoes have roasted for 15 mins, tumble the sprouts and fennel into the tin. Toss to mix, then return to the oven for 15 more mins.

Meanwhile, add 1 tsp fennel seeds to a pestle and mortar and roughly crush them (or use a small bowl and the bottom of a jar). Finely chop the sage leaves. Add them to the fennel seeds with a pinch of salt and pepper. Stir together to make a dry rub.

Cut the apples into quarters and slice out the cores. Pop the pork escalopes onto a board then rub the sage and fennel mixture all over the escalopes. When the veg have roasted for 15 mins, remove the tin from the oven. Tuck the apples into the veg and place the pork escalopes on top. Slide the tin back into the oven for 15 more mins till the veg are tender and golden, and the pork escalopes are cooked through (there should be no pink in the middle if you slice into them).

While the pork and veg roast, halve the pomegranate. Hold 1 half in the palm of your hand, cut-side down, over a bowl. Whack it with a wooden spoon and the seeds should fall out into the bowl. Pull out any reluctant seeds. (See our tip for what to do with the remaining pomegranate half.)

When the pork and veg are ready, divide them between 2 warm plates and scatter over the pomegranate seeds and fennel fronds to serve.