Pan Roast Loin of Pork

Serves two

• 2 pork loin (long cut rib) approx
• Rosemary stripped and chopped roughly/ 1 whole stick for jus
• 1 tsp celery seed
• 1 large leek, washed and julienne
• Spring Cabbage, washed and finely chopped (chiffonade)
• 1 Garlic bulb sliced through the middle, ½ to go in the reduction
• Maldon sea salt flakes added as required
• Cracked black pepper added as required
• Sunflower oil for cooking
• 100g Butter (unsalted)
• 1 Bay leaf
• 100ml Natural jus
• 100ml Westons organic cider

For the salad

• Granny smith apples
• Red chard leaves
• Red mustard frills
• Red amaranth
• Cider vinegar
• Extra virgin olive oil

For the puree

• 2 Diced carrots
• 1 Small diced swede
• 1 Medium potato
• 1 diced butternut squash
• 2 cloves of garlic peeled and left whole

Boil in lightly salted water until cooked, drain and liquidise to the correct consistency and adjust seasoning to taste.