- A 500g bag of Rudolph potatoes
- ½ red cabbage
- 6 juniper berries
- A handful of rosemary, leaves only
- 1 tbsp caster sugar
- 2 Bramley apples
- 1 cinnamon stick
- A thumb of ginger
- 2 pork escalopes
- Sea salt and freshly ground pepper
- 2 tbsp + 2 tsp olive oil
- 200ml boiling water
- 2 tbsp cold water
- 3 pans with lids
- Baking tray
- Measuring jug
- Frying pan
Heat your oven to 200°C/Fan 180°C/Gas 6. Cut the potatoes into 3 cm cubes. Pop them in a pan with a pinch of salt. Cover with boiling water and simmer for 10 mins till just softened. Drain. Leave to steam dry for 2 mins.
While the potatoes are steam drying, drizzle 2 tbsp oil onto a baking tray. Slide into the oven.
Tip the potatoes back into the pan. Place the lid on and gently shake the pan. This will give some crunchy edges when roasted. Carefully tumble the potatoes onto the hot baking tray and roast for 40 mins.
Finely shred the cabbage half. Crush the juniper berries with the back of the knife to release more flavour when cooked. Tip both into a pan with the rosemary leaves. Add 200ml boiling water and ½ tbsp sugar. Cover and cook gently for 20 mins.
Peel, core and cube the Bramley apples. Peel and grate the ginger. Place both into a pan with the remaining sugar and 2 tbsp cold water. Break a cinnamon stick in half and drop that in. Simmer for 10 mins till the apples have broken down.
Once the apples are cooking, rub each pork escalope with 1 tsp oil and some seasoning. Heat a frying pan over a medium heat. When hot, carefully lay the pork in the pan. Cook for 4 mins on each side or till cooked through.
Transfer the pork to a plate and cover with foil. Taste the apple sauce and braised juniper cabbage. Adjust the seasoning. The cabbage should be soft but with a slight bite.
Serve the pork escalopes on warm plates with a good dollop of the spiced apple sauce, a pile of braised juniper cabbage and the crunchy roasties.