Pork, Apple & Sage Potato-Topped Pie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Slice your potatoes (skins on) into discs and add them to a baking tray (or two!) with a generous drizzle of vegetable oil

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until tender and lightly golden

While the potatoes are cooking, peel and finely dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion and cook for 4-5 min or until the onion is starting to soften

Meanwhile, chop your apple[s] (skin on) into wedges and remove the core[s]

Dice half the apple finely

Slice the remaining apple finely

Peel and finely chop (or grate) your garlic

Once the onion has slightly softened, add your pork mince and cook for 4-5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Dissolve half your chicken stock mix in 200ml [260ml] [350ml] boiled water with your Dijon mustard and half your soy sauce (save the rest for later!) – this is your Dijon stock

Once the pork has browned, add the chopped garlic, diced apple, dried sage and Chinese rice wine and cook for 2-3 min or until the apple is starting to soften

Meanwhile, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min, then add the Dijon stock (reserve the jug) and cook for 3-4 min or until thickened to a bolognese-like consistency and the pork is cooked (no pink meat!)

Transfer the cooked pork (reserve the pan) to an oven-proof dish and carefully top with alternating potato discs (they will be hot!) and sliced apple then put the dish in the oven for 15-20 min or until bubbling and the potatoes are golden – this is your pork, apple & sage potato-topped pie

Wash your spring greens then pat it dry with kitchen paper then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Once the pie is nearly ready, return the reserved pan to a medium-high heat with a knob of butter, then once melted, add the sliced spring greens to the pan with a pinch of salt and cook, covered, for 3-4 min or until tender with a bite then once the spring greens are tender, add your blanched peas and cook, uncovered, for a further 1-2 min or until warmed through

While the greens are cooking, combine 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, the remaining chicken stock mix and a pinch of pepper in the reserved jug

Stir in 130ml [170ml] [220ml] boiled water gradually, then add a knob of butter and the remaining soy sauce – this is your gravy mix

Put the gravy mix in the microwave for 2 min or until thickened, stirring halfway – this is your gravy