Pork & Braised Apple

Boil a kettle and dissolve 1/2 (1) stock cube in 275ml (550ml) of boiling water in a pot

Add the bulgur and simmer for 5 min or until almost all the water is absorbed

Remove from the heat and allow to rest with the lid on for 10 min or until the rest of the water has been absorbed

Meanwhile, put a pan with a matching lid on a medium-high heat

Rub 1-2 tbsp of olive oil on each steak and season generously with salt

Once the pan is hot, add the steaks and cook on each side for 4-5 min, or until cooked through

Remove and transfer to a plate, cover with a tea towel or foil to rest for 5 min

Meanwhile remove the apple core(s) and slice the apple finely

Slice the celery finely, discarding the ends

Add the apple and celery to the pork pan and crumble in the remaining stock cube

Add 100ml (200ml) of water and cook on a high heat for 10 min with the lid on

Meanwhile, combine the dijon, cider vinegar, 2 tbsp (4 tbsp) of olive oil and a pinch of salt and pepper to taste to make the dressing

Slice the spring onion(s) finely, discarding the root end(s)

Chop the dill finely, including the stalks

Fluff the bulgur with a fork

Mix through the spring onion and dill