Stove-Top Pork Meatloaf With Red Wine Glaze

Boil a full kettle

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

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 10-12 min, then drain over a large bowl (save the water for later!) and shake them around the colander to fluff up the edges, reserve the pot

While the potatoes are cooking, peel and slice half your brown onion[s] finely and grate the remaining onion

Peel and grate (don't chop!) your garlic

Combine your red wine paste, tomato paste and honey in a small bowl with 2 tbsp [3 tbsp] [4 tbsp] cold water – this is your red wine glaze

Combine your pork mince (remove the paper if required!) and grated onion in a medium bowl with your dried thyme, panko breadcrumbs, half the grated garlic and half your beef stock mix (you'll use the rest later!)

Season with a grind of pepper and using clean hands give everything a good mix up until fully combined – this is your pork mixture

Shape the pork mixture into 1 mini loaf per person

Reboil a kettle

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

Once hot, add the meatloaf[ves] to the pan and cook for 2-3 min, turning occasionally until browned on all sides

Once browned, turn the heat down to low, add 80ml [90ml] [100ml] boiled water to the pan and drizzle the red wine glaze over the meatloaf (reserve the bowl) and cook, covered for 20-22 min or until cooked through (no pink meat!)

Meanwhile, wash then chop your cavolo nero roughly, removing any tough stalks

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

Once hot, add the drained potatoes with a generous pinch of salt and cook for 16-17 min or until golden and crispy, turning occasionally for even colouring

Return the reserved pot to a medium heat with a drizzle of olive oil and 20g [30g] [40g] butter

Once melted, add the sliced onion and remaining garlic with a generous pinch of salt and cook for 4-5 min or until slightly softened

Once softened, add your Chantenay carrots (no need to top or peel!) with 120ml [160ml] [200ml] reserved potato water and cook, covered for an initial 8-9 min or until tender with a slight bite

Once the carrots have had an initial 8-9 min, add the chopped cavolo nero and cook, covered for a final 2-3 min or until wilted – these are your Chantenay carrots & greens

Add your cornflour and soy sauce to the reserved small bowl with the remaining beef stock mix and gradually stir in 130ml [170ml] [220ml] boiled water (this is to ensure there's no lumps!) – this is your gravy mix

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