2 green Granny Smith apples, cubed
1 cup boiling water
2 Tb brown sugar
2 Tb white wine vinegar
1tsp vegetable oil
Combine all ingredients in a small saucepan over medium heat and stir until combined. Bring to the boil, then lower heat and leave to simmer until apple is tender.
3 medium to large potatoes, cubed
1 Tb wholegrain seed mustard
1 tsp salt
splash of milk or cream
Place a saucepan of water over high heat and bring to the boil. Add potatoes and salt, stir and ensure all potatoes are covered by the water. Leave to boil until potatoes are crumbly when poked with a fork. Remove from heat, drain, return to pan. Add butter, mustard, and milk, use a masher or a fork to combined until smooth.
500g pork, cubed
1 white onion, diced
3 cloves garlic, finely chopped
2 Tb vegetable oil
2 tsp thyme
2 tsp rosemary
salt + pepper to taste
Combine all ingredients in a bowl and mix until everything is covered in the oil and seasoning. Leave a frying pan over a high heat until a piece of onion dropped on the surface sizzles. Add the pork mixture and rapidly stir fry until there is no pink visible on the pork and the onion has turned translucent. Remove from heat.
8 stalks of asparagus, hard ends removed
Place in a flat microwave safe container and add a drizzle of water. Seal with cling wrap or the container lid and place in the microwave on high for 1 minute 40 seconds.
Using a cup measure, scoop out half a cup to a cup of mashed potatoes and place in the center of a large plate. Use the other end of the measure, or a spoon, to gently flatten it out into a circle about the size of your palm.
Place the cooked asparagus stalks in a square “frame” inside the circle of mashed potato, pressing them slightly into the mash.
Spoon a third to a half of the pork mixture into the center of the square.
Spoon a third to a half of the apple chunks over the pork. Drizzle over some of the sauce and use for decoration. Salt to taste. Serve hot!