Sage & Onion Pork Meatballs With Apple Sauce

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

Peel, core and roughly chop your apple[s] and add to a pot with a lid with 150ml [225ml] [300ml] cold water and 2 tsp [3 tsp] [4 tsp] sugar then cook, covered, over a medium heat for 10-15 min or until the apple[s] have softened

Once softened, add a knob of butter and mash with a fork until smooth – this is your apple sauce

Chop your potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for an initial 10 min

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

Top, tail, peel and slice your carrot[s] into rounds

Chop your sage finely, including the stalks

Add the grated onion, pork mince (remove the paper if required!), panko breadcrumbs and chopped sage to a bowl with a generous pinch of salt and mix thoroughly until fully combined (clean hands is the best way!) – this is your pork mixture

Divide the pork mixture into 3 per person and shape into meatballs – these are your sage & onion pork meatballs

Boil half a kettle

Once the potatoes have had 10 min, add the sage & onion pork meatballs and carrot rounds to the tray[s]

Drizzle the carrot rounds with vegetable oil, season with a pinch of salt and return the tray[s] to the oven for a further 15 min or until everything is cooked through

Meanwhile, dissolve your chicken stock mix in 250ml [350ml] [450ml] boiled water and stir in your Marmite – this is your Marmite stock

Once the apple sauce is cooked, transfer it to a bowl and wipe the pot clean

Return the pot to a medium-high heat with a knob of butter

Once melted, add 1/2 tbsp [3/4 tbsp] [1 tbsp] flour and cook for 30 secs, stirring to form a paste

Add the Marmite stock and bring to the boil over a high heat, cooking for 5-6 min or until thickened – this is your gravy

While the gravy is thickening, heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Wash your spring greens then pat it dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Once hot, add the sliced spring greens to the pan and cook for 3-4 min or until tender with a bite