Heat your oven to 180°C/Fan 160°C/Gas 4. Rinse and quarter the apples. Slice out the cores. Halve each quarter again to make wedges. Pop them in a roasting tin. Drizzle with ½ tbsp olive oil. Roast for 15 mins till they are just softening.

If you’re using wooden skewers, pop them in a glass of water to soak. Peel the onions. Slice into thin wedges. Rinse and halve the fennel bulb. Slice it into wedges (keep the fronds). Rinse the bay leaves. Pat dry with kitchen paper. Pull the leaves off the stalks.

Drizzle 1 tbsp of the honey over the apples. Roast them for another 5 mins. Take them out of the oven. Cover with foil or a plate. Pop to one side. Fill the kettle and boil it.

Heat your grill. Line the grill pan with foil. Pop the pork, red onion and fennel in a bowl. Add 1 tbsp olive oil. Season. Gently mix to coat the pork and veg in the oil. Thread the pork, fennel and red onion onto skewers, adding in bay leaves as you go.

Grill the skewers for around 10 mins till the pork is cooked through and everything is a little charred. Turn them a couple of times while they cook.

While the skewers are grilling, tip the rice into a small pan. Add 250ml hot water from the kettle. Cover. Bring to the boil. Turn the heat down. Simmer for 6 mins till all the water has been absorbed. Take off the heat. Leave to steam, lid on, for 4 mins to finish cooking the rice.

Rinse and pat dry the mint. Finely chop the leaves. Stir into the rice with ½ tbsp olive oil and a little seasoning. Serve the rice with the skewers and the roast apple wedges.